Bright Leafy Salad w/ Preserved Lemon & Pecorino Creamy Dressing

It is kind of weird to be writing a salad recipe but honestly, salads can get messed up easily or just feel unexciting. Here are some tips to make the salad part of the meal everyone looks forward too! Use a leafy lettuce that has a fun shape and color but can hold a dressing. No one wants a soggy salad. Some packaged "Artisan" lettuce from Sprouts is my go-to! Something I started doing a few years back is making my own dressing. It has been a game changer. I can season it to my personal taste and I can make it with ingredients I usually already have on hand. It's simple but feels so special and elevated. My last tip is to dress it in a large bowl and then transfer to the serving bowl. Yes, it's another dirty dish, but it makes mixing easier and keeps the serving bowl clean. Ok, let's make this easy salad together! 

Ingredients 
for the dressing    *make ahead and keep in fridge for up to a week
1/2 preserved lemon, finely chopped
1 tsp preserved lemon juice
1 1/2 tbl olive oil
1 clove garlic, grated
1 tbl pecorino, grated
1 tbl greek yogurt
freshly ground black pepper
salt
1 tsp red pepper flakes
1 tbl water * just in case

for the salad
8 oz mixed lettuce leaves
*a fun addition is adding any celery leaves, chopped green onion tops or carrot fronds to add a hidden layer of flavor

Directions
1. Place all of the ingredients for the dressing in to a mason jar and shake it till it's well combined. Or whisk in a bowl till combined. 

2. In a large bowl, throw in your chosen leafy lettuce and pour the dressing on top little by little, mixing in between drizzles till you are happy with the coverage. If the dressing it too thick, add the a little water and shake it up. 
*You most likely will have dressing leftover. I recommend serving any left over dressing in a little ceramic creamer on the side for guest to add more if they desire. 

3. Transfer the dressed salad to your serving bowl. Grind some fresh black pepper on top and serve.