Romaine Salad With Rye Crisps And Lemon-Pecorino Vinaigrette Recipe

Name: Romaine Salad With Rye Crisps And Lemon-Pecorino Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 or 5 slices day-old rye bread, cut into 1/4-inch (6-mm) 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 (65 g) grated Pecorino-Romano cheese, plus more for serving; 1/3 cup (75 ml) Champagne 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

Servings: persons

4 or 5 slices day-old rye bread, cut into 1/4-inch (6-mm) 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 (65 g) grated Pecorino-Romano cheese, plus more for serving
1/3 cup (75 ml) Champagne 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

1
Preheat the oven to 350u00b0F (175u00b0C).
2
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.
3
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.)
4
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.

1020

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 or 5 slices day-old rye bread, cut into 1/4-inch (6-mm) cubes, 1/4 cup (60 ml) extra-virgin olive oil, 2 cloves garlic, minced, A few sprigs fresh thyme or rosemary, and more.

Yes, Romaine Salad With Rye Crisps And Lemon-Pecorino Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Romaine Salad With Rye Crisps And Lemon-Pecorino Vinaigrette

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