Green Salad Recipe

Wash the lettuces and spinach in cold water, swishing to remove grit. Spin or pat dry thoroughly so the dressing will cling; large leaves can be torn into bite-size pieces. Place the drained greens in a large salad bowl and refrigerate until ready to assemble.

Toast breadcrumbs

Heat a large skillet over medium heat. Add 2 tbs olive oil and 1 tbs butter. When the butter foams, add the torn bread pieces in an even layer. Toast, stirring frequently, until golden brown and crisp, about 6–8 minutes. Transfer toasted crumbs to a bowl and set aside.

Cook aromatics

In the same skillet, add the remaining 1 tbs olive oil if the pan is dry. Reduce heat to medium-low and add the minced shallot. Sauté 2–3 minutes until soft and translucent but not browned. Add the minced garlic and cook 30–45 seconds more until fragrant.

Combine and season

Return the toasted breadcrumbs to the skillet with the shallot and garlic, toss to combine and heat through for 30 seconds so flavors marry. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning if needed. Remove from heat and let cool slightly.

In a jar or small bowl, combine 3 tbs fresh lemon juice, 1 tbs white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey (optional), 1 tsp minced fresh thyme, and 1 tsp lemon zest. Whisk or shake to emulsify while slowly adding 6 tbs extra-virgin olive oil until the dressing is smooth and slightly thickened. Season with 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Taste and adjust acidity, sweetness, or salt to preference.

Just before serving, drizzle about half the vinaigrette (about 3 tbs) over the prepared greens. Toss gently but thoroughly so leaves are evenly coated. Add about 3/4 cup of the grated Pecorino and toss lightly to combine.

Scatter the shallot-garlic breadcrumbs evenly over the dressed salad so they retain some crunch. If desired, add additional vinaigrette to taste (reserve any leftover dressing for guests).

Finish by shaving or sprinkling the remaining Pecorino shavings over the top, and grind a little extra black pepper. Serve immediately so breadcrumbs stay crisp.