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Chopped Salad of Romaine,
Arugula, Dill, and Lemon
Another from Amanda Hesser's Cooking for Mr Latte.
She notes that you can turn this salad into a main course by pairing it
with good fresh country bread and slices of aged goat cheese sprinkled
with olive oil and fresh black pepper. Yum!
Directions
In a big salad bowl, mix together the romain, arugula, dill, and
scallions. Sprinkle with salt. Grind pepper on top. Sprinkle lemon juice
and zest over leaves. Using a salad fork and spoon, toss leaves together
carefully until everything is coated and the flavors are belnded. Taste,
and season again to taste.
Serves 4, or pair with bread and cheese for a light main course.
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Ingredients
4 cups thinly sliced (1/4-inch) romaine leaves
2 cups packed arugula leaves, chopped into 1/2-inch pieces
1 1/2 tablespoons chipped dill
1/3 cup thinly sliced scallions
sea salt
freshly ground black pepper
1 tablespoon lemon juice
1 tablespoon grated lemon zest
1/4 cup excellent olive oil
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Nutrition |
| Servings |
per serving |
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Calories |
xxx |
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Fat |
xxx |
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Sodium |
xxx |
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Cholesterol |
xxx |
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Carbs |
xxx |
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