Chopped Salad of Romaine, Arugula, Dill and Lemon

Served with niçoise olives, country bread and slices of feta or aged goat cheese, sprinkled with olive oil and black pepper.

Ingredients

• 4 cups thinly sliced (1/4-inch) romaine leaves
• 2 cups packed arugula leaves, chopped into 1/2-inch pieces
• 1 ½ tablespoons chopped dill
• ⅓ cup thinly sliced scallions
• Coarse sea salt or kosher salt
• Freshly ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• ¼ cup premium quality olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    137 calories; 13 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 164 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a salad bowl, mix together the romaine, arugula, dill and scallions. Sprinkle with salt. Grind pepper on top. Sprinkle the lemon juice and zest over the leaves. Pour on the olive oil. Using a salad fork and spoon, mix the leaves together until all the strips of lettuce are coated and the flavors are blended. Taste a leaf. Season again with salt, pepper, lemon juice or more oil, whatever is needed. Serve.