Bitter Greens Salad with Lemon and Pecorino Recipe This Pecorino is bright, tangy, and assertive and just the right thing to serve alongside fish, shrimp or even a hearty main dish like roasted pork or a rich steak. The combination of sharp, bitter radicchio and escarole with cool, crunchy romaine is lively and unexpected. The tangy lemon vinaigrette and salty, nutty pecorino Romano cheese packs a punch as well. You can substitute shaved or grated Parmesan cheese for the pecorino Romano but the pecorino stands up to the other ingredients.
I especially loved the addition of the fresh herbs, but if you have spring mix that doesn’t contain herbs, you can just chop some of your favourites and add them in.
3 cups Mixed Greens
1 Lemon, juiced
2 tbsp Olive Oil
Salt and Pepper to taste
1/4 cup Pecorino Romano cheese, grated
2 tbsp hulled Sunflower Seeds