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Chopped Salad of Romaine, Arugula, Dill and Lemon New York Times Magazine Amanda Hesser Yield: 4 servings 4 cups thinly sliced (1/4-inch) romaine leaves 2 cups packed arugula leaves, chopped into 1/2-inch pieces 1 1/2 Tbsp. chopped dill 1/3 cup thinly sliced scallions Coarse sea salt or kosher salt Freshly ground black pepper 1 Tbsp. lemon juice 1 Tbsp. lemon zest 1/4 cup premium quality olive oil In a salad bowl, mix together the romaine, arugula, dill and scallions. Sprinkle with salt. Grind pepper on top. Sprinkle the lemon juice and zest over the leaves. Pour on the olive oil. Using a salad fork and spoon, mix the leaves together until all the strips of lettuce are coated and the flavors are blended. Taste a leaf. Season again with salt, pepper, lemon juice or more oil, whatever is needed. Serve. Note: If you have niçoise olives, country bread and cheese (feta or aged goat cheese sprinkled with olive oil and black pepper) this can serve as a light main course. |
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