ROMAINE SALAD WITH RYE CRISPS AND LEMON-PECORINO VINAIGRETTE
This is the recipe that got my salad-phobic son to change his tune. A few years ago, we were at Roberta's-the beloved Brooklyn pizza mecca-on a Sunday afternoon and ordered a crunchy romaine salad doused in rich, lemony dressing. Convinced that he'd love it if he only gave it a try, I bribed Jivan into tasting it. (He'd been begging for a guitar.) Poor parenting, perhaps, but it worked! Now he gobbles it up every time I serve it, as does everyone else at the table. This recipe makes much more vinaigrette than you'll need, and that's not an accident. Once you taste it, you'll want a mason jar full of it in your fridge at all times. It keeps for at least a week.
Provided by Athena Calderone
Categories Salad Lettuce Quick & Easy Cheese Vegetarian Lemon Side
Number Of Ingredients 18
Steps:
- Make the rye crisps:
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the bread until coarse crumbs form. Spread the crumbs on a baking sheet and toss them with the oil, garlic, herbs, and a pinch of salt until evenly coated. Roast the crumbs, tossing occasionally, until they're golden brown, 15 to 20 minutes. Once cooled, the rye crisps can be stored in an airtight container at room temperature for up to 2 weeks.
- Make the vinaigrette:
- In a mini food processor, pulse all of the ingredients together until they're well combined and the dressing has emulsified. (You can also whisk the dressing by hand.)
- Make the salad:
- Place the lettuce leaves in a large bowl and scatter them with the torn mint. Pour about 3/4 cup (180 ml) of the vinaigrette over the leaves, gently tossing until well coated, adding more dressing if needed. Transfer the salad to a platter and, using a fine grater, grate on additional cheese. Scatter with the rye crisps and remaining mint, and finish with freshly cracked pepper.
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Donna Ried
[email protected]I wouldn't recommend this salad. It's not worth the effort.
Serufusa Jonathan
[email protected]This salad was disappointing. The flavors didn't really come together.
Shiv Sah
[email protected]I found the lemon-pecorino vinaigrette to be a bit too strong. I would use less lemon juice next time.
Colin Jones
[email protected]This salad is a bit too simple for my taste. I would add some more ingredients to it next time.
Ntombifuth Motha
[email protected]I'm not a big fan of lemon-pecorino vinaigrette, so I used a different dressing. It was still very good.
Md Siyam Ali
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Biruk Gamer
[email protected]I added some crumbled bacon to this salad and it was amazing!
Joe Hammons
[email protected]I didn't have any rye crisps, so I used croutons instead. They worked just as well.
SHAKAOAT Hossain
[email protected]This salad is a great way to use up leftover romaine lettuce. It's also a great side dish for grilled chicken or fish.
Matilda Gwenzi
[email protected]I'm not a huge fan of romaine lettuce, but I really enjoyed this salad. The rye crisps and lemon-pecorino vinaigrette made all the difference.
Md Nurul Haque
[email protected]I made this salad for a potluck and it was a huge hit. Everyone loved it!
Ron Mcwhirter
[email protected]I love the combination of flavors in this salad. The lemon-pecorino vinaigrette is especially delicious.
aleem shahid
[email protected]This salad is so refreshing and light. It's the perfect summer salad.
Umer Tariq
[email protected]I've made this salad several times now and it's always a winner. It's so easy to make and the flavors are amazing.
Lyna Ben Hadj Brahim
[email protected]This salad was a hit at my dinner party! The combination of the romaine lettuce, rye crisps, and lemon-pecorino vinaigrette was perfect. I especially loved the crunch of the rye crisps.