Califonia Bountiful
Side Dish

Arugula salad with frisée, toasted pine nuts, pecorino cheese and citrus segments

This colorful salad, which is one of chef John Paolone's favorites, can be served any time of year and complements a variety of dishes.

Chef John Paolone
Café Firenze, Moorpark

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2 cups arugula
1 cup frisée
5 cherry tomatoes, cut in half
1/4 cup pine nuts, toasted
2 green onions, thinly sliced
Zest and segments of 1 orange
Zest and juice of 1 lemon
Sea salt and cracked black pepper, to taste
Olive oil, to taste
Grated pecorino cheese, to taste


Place greens, tomatoes, pine nuts, green onion, zests, salt and pepper in a large bowl. Add a drizzle of olive oil and lemon juice. Toss well. Add more juice if you like an acidic bite or more oil if you prefer a smoother taste. Finish with cheese, orange segments and pepper.

Serves 2

Photo: © 2017 Tony Pinto

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