Use any combo of greens you wish. I find the “heavier” greens like mustard greens and kale become even more “tame” with a little cheese and some seeds/nuts. If you use these hardy greens, the salad will keep for hours without wilting or soaking up too much of the dressing.
“Green on Green” Salad With Pecorino Romano
Red Russian Kale
(I find it really ranges in terms of mildness but early spring seems to find it at its best. Just pluck the leaves off the stems. Any kind of kale will do, but this is my latest favorite.)
Grated Pecorino Romano
(Any hard cheese will work. I often use Parmesan.)
(Could use toasted sunflower or pinenut or pumpkin.)
For the dressing, try this one. I used rice wine vinegar instead of balsamic.
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