1 heart of romaine lettuce, ripped into bite-size pieces
1 endive, ripped into bite-size pieces
½ cups arugula and/or watercress, ripped into bite-size pieces
1 rib celery, thinly sliced
2 scallions, chopped
2 tablespoons chopped flat-leaf parsley
1 small garlic clove, minced
1/4 cup raspberries
3 tablespoons freshly squeezed lemon juice
1 tablespoon dijon mustard
Combine all the ingredients together in a large bowl.
Just before serving, blend the dressing in a blender on high, pour over the salad and toss.