Romaine Salad with Rye Crisps and Lemon-Pecorino Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person:
- 2 teaspoons kosher salt
- 1 clove garlic
- 2 cloves garlic, minced
- 1 1/2 tablespoons dijon mustard
- pinch kosher salt
- 1/4 cup (60 ml) extra-virgin olive oil
- 4 or 5 slices day-old rye bread, cut into 1/4-inch (6-mm) cubes
- a few sprigs fresh thyme or rosemary
- 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
- 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
- Carbohydrate 4 g(1%)
- Cholesterol 6 mg(2%)
- Fat 34 g(52%)
- Fiber 2 g(7%)
- Protein 3 g(6%)
- Saturated Fat 5 g(27%)
- Sodium 275 mg(11%)
- Calories 326
PreparationMake 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. From Cook Beautiful by Athena Calderone, published by ABRAMS © 2017. Buy the full book from Amazon.
PreparationMake 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. From Cook Beautiful by Athena Calderone, published by ABRAMS © 2017. Buy the full book from Amazon.
