Arugula and Frisée Salad with Peas Pistachios and Pecorino

Arugula-and-Frisée Salad with Peas, Pistachios and Pecorino

Arugula-and-Frisée Salad with Peas, Pistachios and Pecorino

By Food & Wine
20 minutes

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Details
  • Servings:   8
  • Calories:   188
  • Protein:   7g
  •  
  • Fiber:   3g
  • Sugar:   2g
  • Carb Total:   4g
  •  
  • Trans Fat:   0g
  • Saturated:   4g
  • Fat Total:   16g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   salad
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Cuisine
  • mediterranean
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Ingredients
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 5 ounces baby arugula
  • 1 large head frisée, chopped
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped flat-leaf parsley
  • 1 cup frozen baby peas, thawed
  • 1/2 cup salted roasted pistachios, chopped
  • 1 cup shaved Pecorino Romano cheese (3 ounces)
Instructions

Arugula-and-Frisée Salad with Peas, Pistachios and Pecorino serves 8 original recipe by Food & Wine.

View original preparation instructions

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