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Spring greens and pecorino salad

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

Fresh Herbs

1 Lemon, juiced

2 tbsp Olive Oil

Salt and Pepper to taste

1/4 cup Pecorino Romano cheese, grated

2 tbsp hulled Sunflower Seeds

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