Description
A vibrant and flavorful Romaine Salad featuring crunchy rye crisps and a tangy lemon-pecorino vinaigrette that perfectly balances fresh greens, creamy cheese, and aromatic herbs.
Ingredients
For the Rye Crisps
- 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
For the Vinaigrette
- 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
For the Salad
- 3 romaine hearts, ends trimmed, leaves separated, washed, and dried
- 1 large handful fresh mint leaves, roughly torn, some reserved for serving
Instructions
- Make the rye crisps: Preheat the oven to 350°F (175°C). In a food processor, pulse the rye bread slices until coarse crumbs form. Spread the crumbs evenly on a baking sheet, then toss them with the olive oil, minced garlic, fresh thyme or rosemary sprigs, and a pinch of kosher salt until well coated. Roast in the oven for 15 to 20 minutes, stirring occasionally, until golden brown. Allow to cool completely before using or storing in an airtight container for up to 2 weeks.
- Prepare the vinaigrette: In a mini food processor, combine the grated Pecorino-Romano cheese, vinegar, fresh lemon juice, Dijon mustard, garlic clove, kosher salt, and freshly cracked pepper. Pulse until well mixed. With the machine running or by whisking by hand, slowly add the extra-virgin olive oil until the dressing emulsifies into a smooth vinaigrette.
- Assemble the salad: Place the washed and dried romaine leaves into a large bowl. Scatter the torn fresh mint leaves over the lettuce. Pour about 1/4 cup (60 ml) of the vinaigrette over the greens and gently toss to coat, adding more dressing as needed to taste. Transfer the salad to a serving platter. Using a fine grater, grate additional Pecorino cheese over the top. Scatter the roasted rye crisps and remaining mint leaves over the salad. Finish with a sprinkle of freshly cracked black pepper and additional grated cheese if desired.
Notes
- Day-old rye bread works best for the crisps as it crisps evenly without becoming soggy.
- You can substitute thyme or rosemary with other fresh herbs like oregano for a different flavor.
- The vinaigrette can be made ahead and stored in the refrigerator for up to 3 days. Bring to room temperature before serving.
- Adjust salt and pepper in the vinaigrette according to your taste preference.
- For a gluten-free version, replace rye bread with gluten-free bread or omit the crisps altogether.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting, tossing
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
