Micro greens salad with hazelnuts and pecorino (Insalata misticanza)

Some salads are about wionderful fresh ingredient. This is that salad, all about wonderful ingredients that come together beautifully.

If possible, used mixed baby greens, the different flavors are wonderful. However, here I used baby lettuce and mixed micro greens (radish, mustard, beet, basil and red cabbage) to achieve the same results. The flavors of the greens pair well with the tart dressing and the salty cheese. This salad is super healthy and super delicious.

I also wanted to give a shoutout to my new friends at Stabaka Farms for their exceptional micro greens and lettuces. Their produce defines freshness, from their farm to your table in less than 4 hours. This science driven farm is does not compromise on flavor, they have sourced and grown non-GMO seeds with the best flavors in a completely pesticide-free natural environment. Each leaf pops with natural flavors, spicy mustard and radish micro greens, or sweet beet and red cabbage micro greens, you will definitely enjoy the flavors.

Tasting Rome is a wonderful cookbook of recipes from various restaurants and vendors across Rome. Filled with very traditional recipes from masters in the art, this Italian cookbook is fabulous.

For more wonderful Italian recipes from this cookbook, click here.

Ingredients:

1/2 lb baby mixed greens or lettuce

1 cup mixed micro greens

1/2 cup hazelnuts + a few for garnish, lightly toasted and chopped

3 tablespoons EVOO

3 tablespoons lemon juice

Sea salt, to taste

Pepper, to taste

1/2 cup pecorino cheese, shaved

Toss the greens and micro greens together in a bowl with the hazelnuts.

In a small bowl mix the olive oil and lemon juice with a pinch of salt and pepper.

To serve, toss the salad with the dressing, top with the shaved cheese slices , and the hazelnuts, and serve with large grain sea salt and pepper for those who want more. Serve immediately as the leaves wilt with the lemon juice.