Lemony Green Salad with Radicchio & Pepitas

Serves 4

3 ounces fresh greens, about 6 cups
1/2 head radicchio, cored and sliced into fine ribbons
1/2 large lemon, zested and juiced (about 1 tablespoon juice) 
3 tablespoons extra-virgin olive oil
1 teaspoon honey
1/4 cup roasted salted pepitas
Salt and freshly ground black pepper

In a large bowl, toss the greens with the sliced radicchio. Toss with the lemon zest. In a measuring cup or bowl, whisk the lemon juice with the olive oil and honey until thick and emulsified.

Toss about half the dressing with the salad greens, using clean hands or tongs to coat the leaves with the dressing. Taste and add the rest of the dressing if desired. Toss with the pepitas, taste again, and season the salad with salt and pepper.

Recipe Notes

• Store any leftover dressing in a jar in the fridge for up to 1 week.
• For a vegan salad dressing, substitute maple syrup or agave for the honey.
• If you want a slightly richer salad, finish with crumbles of goat cheese or shavings of Parmesan.