Greens on Greens

Serve with Tuna Puttanesca and Ice Cream Cake.


  • 2 cups arugula, about 3 handfuls
  • 1 lemon, zested and juiced
  • 3 tablespoons pine nuts
  • Salt and freshly ground black pepper
  • 1 small garlic clove
  • 1/4 cup extra virgin olive oil (EVOO)
  • 1/4 cup grated Parmigiano-Reggiano, a handful
  • 1 head radicchio, cored and chopped
  • 2 hearts romaine lettuce, chopped


Place the arugula, lemon zest and juice, pine nuts, salt and pepper, to taste, and the garlic in the bowl of a food processor and pulse to grind. Let ‘er rip and add the EVOO in a slow steady stream. Once all the oil is in, add the cheese and pulse to combine.

Arrange the radicchio and romaine in a salad bowl, top with dressing and toss to combine.

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