Spring feast recipe: Arugula and Romaine Salad

When it comes to salads, this one boasts plenty of color, crunch and zing, making it a great option as a spring salad -- or for eating year-round.

When it comes to salads, this one boasts plenty of color, crunch and zing, making it a great option as a spring salad for, say, Easter — or for enjoying year-round. Food writer Lidey Heuck shares the how-tos in her new cookbook, “Cooking in Real Life: Delicious & Doable Recipes for Every Day.”

“Of all the salads in this book,” she writes, “this is the one I make most often.”

Arugula and Romaine Salad with Radish, Shaved Parm, Pistachios & Mint

Serves 6 to 8

INGREDIENTS

4 cups baby arugula

1 romaine heart, trimmed and sliced crosswise into 1/2-inch wide ribbons

1 bunch radishes (about 6 radishes), trimmed and washed

1/2 cup salted roasted pistachios, coarsely chopped

1 cup shaved pecorino or Parmesan cheese (3 ounces)

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon kosher salt

Freshly ground black pepper

1/3 cup extra-virgin olive oil

3/4 cup fresh mint leaves (1 bunch)

DIRECTIONS

In a large shallow bowl, combine the arugula and romaine. Using a mandoline or a sharp knife, carefully slice the radishes paper-thin, then add them to the bowl, along with the pistachios and cheese.

In a small bowl or glass measuring cup, combine the lemon juice, salt and a few grinds of black pepper, then slowly whisk in the olive oil.

Just before serving, pour the dressing over the salad and toss well. Tear the mint leaves into pieces, scatter them on the salad and toss again. Serve immediately.

— Excerpted from COOKING IN REAL LIFE: Delicious & Doable Recipes for Every Day. Copyright @ 2024 by Lidey Heuck. Photography Copyright © 2024 by Dane Tashima. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.