Butter Lettuce And Arugula Salad With Sovrano

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Washington Post


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2 heads (about 12 ounces total) butter lettuce, washed, dried and torn into bite-size pieces

1 bunch baby arugula, washed and dried

1/2 small (about 2 ounces) fennel bulb, cut into thin slices (1/2 to 3/4 cup)

1 cup canned artichoke hearts, drained and cut into quarters

2 ounces (6 thin slices) bresaola (air-cured beef), cut into thin strips

1/3 cup sliced skin-on or skinless raw almonds

1 1/2 ounces shaved or shredded Sovrano cheese, plus more for garnish

2 to 4 tablespoons extra-virgin olive oil

Juice of 1 lemon (2 tablespoons)

Sea or kosher salt

Freshly ground black pepper

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