Moon In June Salad - cooking recipe

Ingredients

1 c. Boston lettuce, cut into strips
1 bouquet watercress
2 c. spinach leaves
1 tsp. chives
2 Tbsp. cold-pressed olive oil
juice of 1/2 lemon
salt and pepper
4 cabbage leaves (shell-shaped)
4 artichoke bottoms
1 white onion, finely sliced
1 garlic clove, finely sliced
2 medium size carrots, grated

Preparation

In a large salad bowl, combine lettuce, watercress, spinach leaves, chives, oil and lemon juice.
Season with salt and pepper. Put mixture on shell-shaped cabbage leaves.
Garnish with artichoke bottoms, onion and garlic.
Arrange grated carrots in a circle around the cabbage leaves.