Salad serves 4 to 6; dresng makes 1–½ cups and keeps 4 weeks in refrigerator:

LYNNE'S TIPS

Tart greens include curly endive, frisée, Belgian endive, dandelion greens, escarole, arugula, young mizuna, baby mustard leaves, chicory, and radicchio. Go for balance by mixing several varieties. Make sure you get spearmint leaves, not peppermint. They aren't interchangeable. Spearming leaves taste minty and sweet, peppermint tastes minty and medicinal and aggressive.
Thai basil is more assertive than the sweet basils, like Genovese or Globe, commonly used in Mediterranean cuisines. Its leaves are smaller, slender, and more pointed, and Thai basil's stems have a purplish hue. For this recipe you want mild sweet onions such as Vidalia, Walla Walla, and Texas 1015 that are in markets now. Pick them up on sale and keep them handy for instant salads since you don't have to tame the usual sharp onion character with soaking. Just don't use sweet onions in cooking as their character turns dull and lifeless.
Make a double batch of the dressing. It keeps several weeks in the refrigerator and makes a fine marinade or dipping sauce.