Ingredients
1 tablespoon finely grated lemon zest, plus 3 tablespoons fresh juice
1 tablespoon sumac
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
8 cups tender baby greens, such as arugula, frilly mustard, and red-veined watercress
2 cups fresh tender-herb leaves, such as mint, cilantro, and dill
2 cups thinly sliced mini cucumbers (from 2)
1 cup thinly sliced scallions (from 4)
1/2 cup thinly sliced kumquats (from 8)
Preparation
Whisk together zest, juice, and sumac; season with salt and pepper. Whisk in oil to combine. Toss remaining ingredients with half of dressing. Serve with additional dressing, if desired.
