Chopped Salad of Romaine, Arugula, Dill and Lemon

By Amanda Hesser

Published September 1, 2001

Total Time
10 minutes
Rating
4(42)
Comments
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Served with niçoise olives, country bread and slices of feta or aged goat cheese, sprinkled with olive oil and black pepper.

Featured in: FOOD DIARY; The Regal Gourmet

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Ingredients

Yield:4 servings

  • 4 cups thinly sliced (¼-inch) romaine leaves

  • 2 cups packed arugula leaves, chopped into ½-inch pieces

  • 1 ½ tablespoons chopped dill

  • ⅓ cup thinly sliced scallions

  • Coarse sea salt or kosher salt

  • Freshly ground black pepper

  • 1 tablespoon lemon juice

  • 1 tablespoon lemon zest

  • ¼ cup premium quality olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

3 grams carbs; 135 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 2 grams fiber; 197 milligrams sodium; 1 gram protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a salad bowl, mix together the romaine, arugula, dill and scallions. Sprinkle with salt. Grind pepper on top. Sprinkle the lemon juice and zest over the leaves. Pour on the olive oil. Using a salad fork and spoon, mix the leaves together until all the strips of lettuce are coated and the flavors are blended. Taste a leaf. Season again with salt, pepper, lemon juice or more oil, whatever is needed. Serve.

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Ratings

4 out of 5
42 user ratings
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Comments

Alexa H

Fresh dill had spoiled so used newly bought dried dill from Savory Spices. Found it was too sour, so added in diced apricots and sliced sunsweet cherry tomatoes. I know that's not the recipe, but it saved it from being too sour. Also mixed in a touch of honey for that reason. Overall easy to make and a good starting point.

Liz

This is one of my favorite salads, especially good paired with rich food.

Carol

A winner! Love that this doesn’t require making the salad dressing separately - though of course you could (lemon, olive oil, salt, pepper). But why? Just make the portion size you want and DONE.

Alexa H

Fresh dill had spoiled so used newly bought dried dill from Savory Spices. Found it was too sour, so added in diced apricots and sliced sunsweet cherry tomatoes. I know that's not the recipe, but it saved it from being too sour. Also mixed in a touch of honey for that reason. Overall easy to make and a good starting point.

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