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2 cups arugula, about 3 handfuls
1 lemon, zested and juiced
3 tablespoons pine nuts
Salt
Freshly ground black pepper
1 small garlic clove
1/4 cup extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano, a handful
1 head radicchio, cored and chopped
2 hearts romaine lettuce, chopped
Place the arugula, lemon zest and juice, pine nuts, salt and pepper, to taste, and the garlic in the bowl of a food processor and pulse to grind. Let 'er rip and add the extra-virgin olive oil in a slow steady stream. Once all the oil is in, add the cheese and pulse to combine. Arrange the radicchio and romaine in a salad bowl, top with dressing and toss to combine.
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Other Recipes from this Episode
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