Petite Greens Recipe
APE aquaponics lettuce trio, grana padano, lemon zest, flake salt, fresh cracked pepper, raspberry vinegar, il poggione extra virgin olive oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lettuce Trio
Dressing
Method
Salad Preparation
- 1
Wash and Prepare Greens
Thoroughly wash the Butter Lettuce, Red Leaf Lettuce, and Arugula under cold running water. Gently pat them dry with a clean kitchen towel or use a salad spinner to remove excess water.
- 2
Chop the Greens
Tear the Butter and Red Leaf Lettuce into bite-sized pieces. Place them in a large salad bowl. Add the Arugula on top.
Dressing Preparation
- 3
Mix the Dressing
In a small bowl, combine the grated Grana Padano cheese, lemon zest, flake salt, fresh cracked pepper, raspberry vinegar, and extra virgin olive oil. Whisk until the dressing is well combined and emulsified.
Final Assembly
- 4
Dress the Salad
Drizzle the prepared dressing over the salad greens in the bowl. Toss gently to ensure all the greens are evenly coated with the dressing.
- 5
Serve
Serve immediately in individual bowls or plates, garnished with additional shavings of Grana Padano and a sprinkle of flake salt and cracked pepper if desired.