Some mixed green salads seem like an afterthought. This one definitely does not. Although it may look unassuming, our Bitter Greens Salad with Lemon and Pecorino is bright, tangy, and assertive and just the right thing to serve alongside a hearty main dish like grilled steak, roasted pork, or a rich, cheesy pasta. We recommend serving it with our Pasta with Beans, Blistered Tomatoes, and Breadcrumbs. The combination of sharp, bitter radicchio and escarole with cool, crunchy romaine is lively and unexpected. The tangy lemon vinaigrette and salty, nutty pecorino Romano cheese packs a punch as well. You can substitute shaved or grated Parmesan cheese for the pecorino Romano but the pecorino stands up to the other ingredients (while also being cheaper—win-win!) To make the vinaigrette, whisk together lemon zest, lemon juice, honey, salt, and pepper in a large bowl until the honey dissolves. Whisk in olive oil and finely chopped shallot. Add one head quartered radicchio, one head torn escarole, and one chopped romaine heart; toss the greens until they are evenly coated. Top with pecorino Romano. If you’re bringing this salad to a party or get-together, it’s perfectly portable. Chop the greens and place them in a big serving bowl. Whisk the dressing ingredients together in a small bowl and place the dressing in a resealable plastic container, along with a plastic bag of the cheese. Dress the salad just before serving. This Bitter Greens Salad with Lemon and Pecorino is so flavorful and easy to make, it will likely become your new go-to side dish for family dinners and fun weekend parties.
2 teaspoons lemon zest plus 3 Tbsp. fresh juice (from 2 lemons)
2 teaspoons honey
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup olive oil
1 shallot, finely chopped
1 head radicchio, quartered and cored, leaves separated
1 head escarole, leaves torn into large, bite-size pieces
1 romaine heart, roughly chopped
2 ounces Pecorino Romano cheese, shaved or grated
How to Make It
Whisk together lemon zest, lemon juice, honey, salt, and pepper in a large bowl until honey dissolves. Whisk in oil and shallot. Add radicchio, escarole, and romaine; toss to coat. Top with Pecorino Romano.