Choice Of Salad Recipe

Prep

Wash and thoroughly dry the arugula using a salad spinner or clean kitchen towels. Halve the cherry tomatoes, shave the parmesan, and juice the lemon.

Make dressing

In a small bowl or jar combine lemon juice (from 1 lemon), 3 tbs extra-virgin olive oil, 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Whisk or shake vigorously until the dressing emulsifies and becomes slightly thickened.

Toss salad

Place 4 cups of dried arugula in a large bowl. Add the halved cherry tomatoes and 2 tbs toasted pine nuts or walnuts if using. Drizzle about half the dressing over the greens and gently toss to coat. Taste and add more dressing as needed. Finish by scattering shaved parmesan on top and season with a little extra black pepper.

Serve immediately on chilled plates so the arugula remains crisp.

Prep

Wash and thoroughly dry the romaine lettuce. Tear leaves into bite-sized pieces. Finely grate the parmesan. Mince the garlic and drain the anchovy fillets.

Make dressing

In a medium bowl, mash the anchovy fillets with the minced garlic and 1/2 tsp salt using the back of a spoon until it forms a paste. Whisk in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, and the juice of 1 lemon. Add 2 tbs mayonnaise and whisk to combine. Slowly drizzle in 4 tbs extra-virgin olive oil while whisking continuously to create an emulsion. Season with 1/2 tsp freshly ground black pepper; taste and adjust salt or lemon as needed.

Assemble

Place 6 cups torn romaine in a large bowl. Add about three quarters of the grated parmesan and the croutons. Pour in enough dressing to lightly coat the leaves (start with about half and add more to taste). Toss gently but thoroughly so all leaves are coated. Sprinkle remaining parmesan over the top.

Serve immediately so the croutons remain crunchy. Offer extra parmesan and black pepper at the table.