Lemon Arugula Salad

Langkah-langkah

1. Toast the slivered almonds. Preheat the oven to 350 degrees F. Add 1 cup slivered almonds to a dry (non greased) baking sheet. Bake at 350 for 5 minutes, then reach into the oven to stir them with a wooden spoon. Bake another 2 minutes and stir again. Continue every 2 minutes until the nuts smell overwhelmingly fragrant, and are dark brown. They should look like they might burn soon. Don't let them burn, but don't under toast, either! Set aside to cool.

2. Wash and dry a large head of romaine hearts. (I like to use my salad spinner) Chop them into bite size pieces. Make sure they are dry, then add to a large serving bowl.

3. Chop the 5 ounces of arugula. Nothing I hate more than those stems getting all up in my business. Chop chop.

4. Chop 3 tablespoons fresh dill. Or basil, or tarragon, or parsley. Use less if this sounds like a lot to you! Follow your heart.

5. Use a microplane grater to zest 1 lemon right onto the greens.

6. Add 1/4 teaspoon crushed red pepper flakes to the greens. Toss everything together with tongs.

7. On top of the tossed greens, add 2 cups finely grated Pecorino Romano Cheese, or Parmesan. Make sure it's fresh, not the canned stuff!!

8. Add 1 cup toasted slivered almonds.

9. Add 1 cup Pickled Red Onions. (optional!)

10. Top with Lemon Vinaigrette. Use as much as looks good to you! Toss it together with the salad.

11. Serve immediately!

12. Storage: Store undressed greens covered in the fridge. Same for the pickled onions and lemon vinaigrette. The almonds should be covered separately and kept on the counter or in the fridge. Keep cheese separate. Then put it all together again tomorrow and repeat!

13. Any dressed salad should be eaten right away...or kept covered in the fridge and eaten within 24 hours if you have low standards ;)