6 cups (1.5 L) frisée lettuce, torn
4 cups (1 L) boston lettuce, torn
2 cups (500 mL) watercress
3 celery rib, thinly sliced
4 radishes, thinly sliced
Lemon Chive Dressing:
1/4 cup (60 mL) extra-virgin olive oil
1 tsp (5 mL) grated lemon rind
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) white wine vinegar
1/2 tsp (2 mL) Dijon mustard
1 pinch salt
1 pinch pepper
1 pinch sugar
1 tbsp (15 mL) chopped fresh chives

Lemon Chive Dressing: In small bowl, whisk together oil, lemon rind and juice, vinegar, mustard, salt, pepper, sugar and chives.

In large bowl, toss together frisée and Boston lettuces, watercress, celery and radishes; toss with dressing to coat.