With toasted Italian bread topped with crunchy, unsweatened peanut butter on the side
INGREDIENTS: Oak leaf lettuce, a handful of arugula, each broken up into bite-​sized pieces; the leaves of one Belgian endive sliced diagonally; wedges of radish, wedges of tomato, cubes of feta cheese.

DRESSING: chive, basil, yarrow and sorrel, all finely chopped; olive oil, mayonaise, 1 teaspoon Umeboshi paste, salt & pepper.