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Ingredients
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- 1 head Romaine hearts, chopped
- 5 ounces Arugula, chopped
- 3 tablespoons fresh dill, finely chopped (optional)
- 2 teaspoons lemon zest (from 1 lemon)
- 1/4 teaspoon red pepper flakes (or to taste)
- 2 cups Pecorino Romano cheese, grated
- 1 cup slivered almonds, toasted
- 1 cup Pickled Red Onions (optional)
- 1 batch Lemon Vinaigrette (see detailed recipe below)
Instructions
- Preheat the oven to 350°F and toast the slivered almonds until dark brown and fragrant.
- Rinse and dry the Romaine hearts, then chop into bite-sized pieces and place in a large bowl.
- Finely chop the arugula and add it to the bowl.
- If using, chop the fresh dill and add it to the greens along with lemon zest and red pepper flakes.
- Toss the salad mixture to combine flavors.
- Sprinkle grated Pecorino Romano cheese and toasted almonds on top.
- Drizzle with Lemon Vinaigrette and toss gently before serving.
Notes
For the best flavor, opt for fresh cheese instead of pre-grated cheese.
Adjust lemon zest and red pepper flakes based on personal taste.
Ensure greens are thoroughly dried to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Mediterranean
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 450
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 4
- Protein: 15
- Cholesterol: 25