Description
A fresh and balanced winter greens salad made with tender baby greens, citrus, pistachios, and shaved pecorino, finished with a bright lemon olive oil vinaigrette. Ideal for effortless hosting or everyday meals.
Ingredients
Scale
Salad
- 4 ounces baby arugula
- 4 ounces tender mixed winter greens
- 4 – 5 radishes, very thinly sliced
- 1 orange, cut into segments and diced
- 1 grapefruit, cut into segments and diced
- 1/3 cup roasted pistachios, roughly chopped
- 1/2 cup shaved aged pecorino cheese
- flaky sea salt, to finish
Lemon Olive Oil Vinaigrette
- 1/4 cup extra virgin olive oil
- zest of one lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated
- sea salt and freshly cracked black pepper, to taste
Instructions
- Whisk together olive oil, lemon zest, lemon juice, Dijon mustard, and garlic until smooth and emulsified. Season to taste.
- Toss greens with just enough vinaigrette to lightly coat.
- Divide greens among plates and top with radishes, citrus, pistachios, and pecorino.
- Finish with flaky sea salt and black pepper just before serving.
Equipment
10-Piece Glass Nesting Bowl Set
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40 Pack 4 oz Clear Yogurt Jars With Gold Lids
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Buy Now → Notes
- Use a mild extra virgin olive oil for a softer vinaigrette or a peppery one for more bite.
- Pecorino can be swapped for Parmigiano Reggiano if preferred.
- Citrus can be mixed for added color and flavor contrast.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired