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!


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.


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

Servings per serving
Calories xxx
Fat xxx
Sodium xxx
Cholesterol xxx
Carbs xxx

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