Cool salad greens are tossed in a bright dressing made with spicy serrano, pressed lemon, citrusy cilantro and pungent green garlic.  The plate is then finished with quick pickled celery and shallot, and a scattering of toasted pine nuts.  These flavors are big, bold and acidic. Chopped Romaine with Pickled Vegetables, Toasted Pine Nuts and Cilantro Green