Microgreens salad with hazelnuts and pecorino (Insalata misticanza)

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

If possible, use mixed baby greens; the different flavours are wonderful. However, here I used baby lettuce and mixed microgreens (radish, mustard, beet, basil and red cabbage) to achieve the same results. The flavours 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 microgreens and lettuces. Their produce defines freshness, from their farm to your table in less than 4 hours. This science-driven farm does not compromise on flavour; they have sourced and grown non-GMO seeds with the best flavours in a completely pesticide-free natural environment. Each leaf pops with natural flavours, such as spicy mustard and radish microgreens, or sweet beet and red cabbage microgreens; you will definitely enjoy the flavours.

Tasting Rome is a wonderful cookbook featuring recipes from various restaurants and vendors across the city. 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 microgreens

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 microgreens together in a bowl with the hazelnuts.

In a small bowl, combine the olive oil, lemon juice, 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 addition of lemon juice.