Name: ye Crisps and Lemon-Pecorino Vinaigrette Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-inspired
Ingredients: 4 or 5 slices day-old rye bread, cut into 1/4 inch (6mm) cubes; 1/4 cup (60 ml) extra-virgin olive oil; 2 cloves garlic, minced; A few sprigs fresh thyme or rosemary; Pinch kosher salt; 2/3 cup (65g) grated Pecorino-Romano cheese, plus more for serving; 1/3 cup (75 ml) vinegar (preferably white wine or sherry vinegar); 1/3 cup (75 ml) fresh lemon juice; 1 1/2 tablespoons Dijon mustard; 1 clove garlic; 2 teaspoons kosher salt; Freshly cracked pepper, plus more for serving; 1 1/2 cups (360 ml) extra-virgin olive oil; 3 romaine hearts, ends trimmed, leaves separated, washed, and dried; 1 large handful fresh mint leaves, roughly torn, some reserved for serving

Jump to Recipe·5.1 from 9 reviews

If you have been searching for a salad that bursts with flavor, crunch, and brightness all at once, look no further than ye Crisps and Lemon-Pecorino Vinaigrette. This delightful romaine salad combines crisp, garlicky rye croutons with a zesty, cheesy vinaigrette that will have your taste buds dancing. The perfect marriage of textures and tangy depth makes it an unforgettable dish, ideal for any season or occasion.

ye Crisps and Lemon-Pecorino Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

The magic of ye Crisps and Lemon-Pecorino Vinaigrette lies in its thoughtfully simple ingredients. Each one plays a crucial role in building the salad’s irresistible texture and vibrant flavor profile, from the crunchy rye crisps to the tangy, creamy vinaigrette that ties everything together.

Day-old rye bread: Using slightly stale bread creates the perfect texture for crunchy crisps that won’t get soggy.
Extra-virgin olive oil: Provides a rich, fruity base both in the crisps and the vinaigrette.
Fresh garlic: Adds aromatic sharpness and depth, enhancing every bite.
Fresh thyme or rosemary: Brings an earthy, herbal note that complements the rye crisps beautifully.
Grated Pecorino-Romano cheese: Essential for the savory punch in the vinaigrette and a sprinkle on top.
Vinegar: Balances the cheesy richness with crisp acidity.
Fresh lemon juice: Brightens the vinaigrette with citrus freshness and lifts the entire salad.
Dijon mustard: Acts as an emulsifier and adds a mild spicy kick.
Kosher salt and freshly cracked pepper: Season every element perfectly and enhance flavors.
Romaine hearts: Crisp and refreshing greens form the base of this hearty salad.
Fresh mint leaves: Torn and scattered for a fragrant, cooling contrast to the savory components.

How to Make ye Crisps and Lemon-Pecorino Vinaigrette

Step 1: Prepare the rye crisps

Start by preheating your oven to 350°F (175°C). Then, use a food processor to pulse the day-old rye bread into coarse crumbs, which will give your crisps wonderful crunch without becoming powdery. Spread these crumbs on a baking sheet and toss them thoroughly with olive oil, minced garlic, your choice of fresh thyme or rosemary, and a pinch of kosher salt for seasoning. Roast them for about 15 to 20 minutes, stirring occasionally, until golden brown and irresistibly fragrant. These rye crisps can be stored in an airtight container for up to two weeks, so feel free to make them ahead of time.

Step 2: Whip up the Lemon-Pecorino Vinaigrette

In a mini food processor or by hand, combine grated Pecorino-Romano cheese, vinegar, fresh lemon juice, Dijon mustard, a garlic clove, kosher salt, and cracked pepper. Slowly add extra-virgin olive oil while blending until the dressing emulsifies into a creamy, tangy, and cheesy vinaigrette. This dressing is the soul of the salad, tying together crisp lettuce and crunchy crisps with bright, savory notes.

Step 3: Assemble the salad

Grab three romaine hearts, trim and separate the leaves, then rinse and dry them thoroughly to keep everything crisp. Place the leaves in a large bowl and scatter with a generous handful of torn fresh mint leaves, which add an unexpected burst of freshness. Drizzle about 1/4 cup of the Lemon-Pecorino Vinaigrette over the greens and gently toss until every leaf is perfectly coated. If the salad looks a little dry, add more vinaigrette to your liking. Transfer the dressed salad to a serving platter, grate a little more Pecorino cheese on top, then scatter your golden rye crisps and reserved mint leaves. Finish with freshly cracked pepper for that final touch of seasoning.

How to Serve ye Crisps and Lemon-Pecorino Vinaigrette

Garnishes

Adding a few extra fresh mint leaves on top not only lifts the visual appeal but also adds that fresh aroma with each bite. A gentle dusting of Pecorino-Romano cheese right before serving enhances the umami flavors and gives the salad an elegant finish.

Side Dishes

This vibrant salad is a perfect companion to grilled chicken, seared fish, or even roasted vegetables. Its lively dressing and crispy rye bits offer a refreshing counterpoint to warmer, heartier dishes, making your meal feel thoughtfully balanced and satisfying.

Creative Ways to Present

For a fun twist, consider serving ye Crisps and Lemon-Pecorino Vinaigrette in individual clear bowls to showcase the beautiful colors and textures. Or, create a composed salad platter by layering the romaine leaves, drizzling the vinaigrette artistically, and sprinkling clusters of rye crisps and mint around the edges for an inviting feast for the eyes.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, keep the vinaigrette separate from the salad greens to prevent sogginess. Store the dressed greens and rye crisps in airtight containers in the refrigerator for up to one day for the best texture and freshness.

Freezing

While the rye crisps can be frozen in a sealed container to maintain their crunch, the vinaigrette and salad are best enjoyed fresh. Freezing the dressing may alter its texture, and the greens won’t rehydrate well after being frozen.

Reheating

Reheat rye crisps separately in a preheated oven at a low temperature for a few minutes to bring back their crunch. Avoid reheating the salad or vinaigrette as it’s best served cold and fresh.

FAQs

Can I use other types of bread for the crisps?

Absolutely! While rye bread offers a unique flavor that complements the vinaigrette beautifully, you can try sourdough or whole wheat bread. Just be mindful that the flavor and texture will differ slightly.

Is there a substitute for Pecorino-Romano cheese?

If you can’t find Pecorino-Romano, Parmesan is a good stand-in, though it has a milder taste. For a sharper bite, try aged Asiago or Grana Padano.

Can I prepare the Lemon-Pecorino Vinaigrette ahead of time?

Yes, you can make the vinaigrette up to three days in advance. Keep it refrigerated in a sealed container and give it a quick whisk before using to re-emulsify.

How can I make this salad vegan-friendly?

To make a vegan version of ye Crisps and Lemon-Pecorino Vinaigrette, omit the cheese and use a plant-based alternative or nutritional yeast. Also, check your bread ingredients to ensure they are vegan.

What if I don’t have fresh mint? Can I omit it?

Fresh mint really brightens the salad, but if you don’t have any, fresh basil or parsley can add a nice herbal note. Alternatively, the salad is delicious even without herbs.

Final Thoughts

Ye Crisps and Lemon-Pecorino Vinaigrette is that kind of salad you’ll want to make again and again, whether as a stunning side or a light meal on its own. The way the crunchy rye crisps play against the zesty, creamy dressing feels like a little celebration in every forkful. I encourage you to try this recipe soon—you might just discover your new favorite green dish!