Chopped Salad of Romaine, Arugula, Dill and Lemon

• 4 cups thinly sliced (1/4-inch) romaine leaves
• 2 cups packed arugula leaves, chopped into 1/2-inch pieces
• 1 1/2 tablespoons chopped dill
• 13 cup thinly sliced scallions
• Coarse sea salt or kosher salt
• Freshly ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1/4 cup premium quality olive oil

1. In a salad bowl, mix together the romaine, arugula, dill and scallions.
2. Sprinkle with salt.
3. Grind pepper on top.
4. Sprinkle the lemon juice and zest over the leaves.
5. Pour on the olive oil.
6. Using a salad fork and spoon, mix the leaves together until all the strips of lettuce are coated and the flavors are blended.
7. Taste a leaf.
8. Season again with salt, pepper, lemon juice or more oil, whatever is needed.
9. Serve.

romaine leaves, arugula, dill, scallions, salt, freshly ground black pepper, lemon juice, lemon zest, olive oil

Taken from cooking.nytimes.com/recipes/9338 (may not work)