Ingredients

• 3 to 4 tablespoons extra-virgin olive oil
• 2 to 3 tablespoons red wine vinegar
• Freshly ground black pepper
• 1 small head romaine lettuce, cored and leaves separated
• 1 bunch arugula, trimmed and finely chopped
• 3 to 4 sprigs watercress, finely chopped
• 3 scallions (white and most of the green parts), thinly sliced
• 4 sprigs fresh dill, finely chopped
• 3 to 4 sprigs fresh spearmint, tough stems removed, thinly sliced
• 3 to 4 sprigs borage, coarsely chopped (optional)
• 1 small fennel bulb, trimmed and very finely chopped or grated
• Salt
• 1/4 cup toasted pine nuts (optional)

Instructions

• In a small bowl, whisk together the oil, vinegar and plenty of pepper. Set aside.
• Stack half the lettuce leaves, roll them up and cut crosswise into thin slices.
• Repeat with the remaining lettuce leaves.
• In a large bowl, combine the lettuce and other greens, scallions, dill, spearmint, borage (if using) and fennel.
• Whisk the dressing again, and pour it over the salad.
• Add salt to taste; toss and sprinkle with the pine nuts, if using.
• Serve at once.