Greens on Greens

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  • Level: Easy
  • Total: 7 min
  • Prep: 2 min
  • Cook: 5 min
  • Yield: 4 servings
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2 cups arugula, about 3 handfuls

1 lemon, zested and juiced

3 tablespoons pine nuts


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


  1. 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.