Pecorino and Romaine Salad with Garlicky Lemon Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Shaved pecorino Romano stars in this salad, which will satisfy a longing for cheese and salty flavors. Prepare the croutons a day or two ahead (step 2); store at room temperature in a zip-top plastic bag. Make the dressing (step 3) the night before, and refrigerate in an airtight container. Ingredients:
8 (1/4-inch-thick) slices ciabatta bread (about 4 ounces) |
1 garlic clove, peeled and halved |
cooking spray |
1 tablespoon fresh lemon juice |
1 tablespoon extra-virgin olive oil |
1 teaspoon dijon mustard |
1/4 teaspoon anchovy paste |
1 teaspoon worcestershire sauce |
1 garlic clove, crushed |
6 cups torn romaine lettuce |
cracked black pepper |
1/4 cup (1 ounce) shaved pecorino romano cheese |
Directions:
1. Preheat oven to 400°.
2. Place bread on a baking sheet; bake at 400° for 5 minutes or until toasted. Rub toasted bread slices with cut sides of garlic clove; discard garlic clove halves. Cut bread into 1/2-inch cubes. Place bread cubes on pan; coat with cooking spray. Bake for 5 minutes or until golden. Cool.
3. Combine juice and next 5 ingredients (through crushed garlic) in a small bowl; stir with a whisk.
4. Place lettuce in a large bowl. Pour juice mixture over lettuce; toss gently to coat. Sprinkle with pepper. Top with croutons and cheese.
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