Bibb and Arugula Salad with Pear and Goat Cheese
It starts with skipping packaged greens and returning to the classic way of making salad—using crisp, mature head lettuces.
Keywords
- Side Dishes
- Vegetables
- Salads
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Mandoline
- Skillet
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
Ingredients
- 1 tablespoon lemon juice
- 1 1/2 teaspoons very finely minced shallot
- 1/2 teaspoon mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon table salt
- 3 tablespoons extra-virgin olive oil
- 1 head Bibb lettuce, torn into bite-size pieces (7 cups)
- 3 ounces (3 cups) arugula, torn into bite-size pieces
- 1 Bosc pear, halved, cored, and sliced thin
- 3 ounces goat cheese, crumbled (¾ cup), divided
- 1/4 cup raw pepitas, toasted, divided
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