Chiffonade Salad Recipe

Rinse romaine and spinach leaves; pat dry with a towel.

Stack romaine leaves, roll into a tight cylinder, and slice into thin ribbons to create chiffonade.

Roll basil leaves together and slice into thin ribbons (chiffonade).

Rinse and dry spinach; tear or roll into ribbons as desired.

Halve cherry tomatoes.

Toast pine nuts in a dry skillet over medium heat until fragrant and lightly golden, then remove from heat.

Shave Parmesan cheese with a sharp knife or use a microplane for finer shavings.

In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, salt, and pepper until the mixture emulsifies.

In a large salad bowl, combine chiffonade romaine, chiffonade basil, and spinach; toss to mix.

Add cherry tomatoes, croutons, toasted pine nuts, and Parmesan shavings; toss gently.

Drizzle with the dressing and toss until greens are lightly coated. Season with additional salt and pepper to taste.