Greens on Greens (Rachael Ray) |
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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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