Romaine Salad With Rye Crisps and Lemon-Pecorino Vinaigrette

Crisp, cold romaine hearts dressed in a tangy lemon-pecorino vinaigrette, and topped with garlicky rye crisps, toasted pine nuts, and a blanket of freshly grated pecorino-romano cheese. 

This simple romaine salad with rye crisps and lemon-pecorino vinaigrette recipe from Epicurious was a great way for me to use up the one last piece of rye bread we had lingering in the fridge. The combination of flavors and textures was fantastic, and my daughter and I couldn’t stop eating the tasty rye crisps. This delicious and easy romaine salad recipe paired nicely with Boursin cheese pasta and some crusty bread.

Romaine Salad With Rye Crisps and Lemon-Pecorino Vinaigrette

Rye Crisps:

• 1 slice of day-old or stale rye bread
• 2 tbsp butter
• 1 clove garlic, grated
• Sea salt and freshly cracked black pepper, to taste

Pecorino-Romano Vinaigrette:

• 4 tbsp olive oil
• 2 tbsp Pecorino-Romano cheese, finely grated, plus more for serving
• 2 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• 1-2 tsp Dijon mustard, to taste
• Honey, to taste
• 1 clove garlic, finely grated
• Sea salt and freshly cracked black pepper, to taste

Salad:

• 8 oz romaine hearts
• 2 tbsp toasted pine nuts
• Pecorino-Romano cheese, freshly grated
• Freshly cracked black pepper, to taste

How to Make a Romaine Salad With Rye Crisps and Lemon-Pecorino Vinaigrette:

Prepare the rye crisps by placing the rye bread in a food processor and pulsing until you have crumbs.

Cook the rye crisps by heating the butter in a large skillet over medium heat. Add the rye crisps and cook, stirring often, for 4-5 minutes, until toasty.

Add the garlic, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 60 seconds.

Remove from the heat and set aside to cool.   Side Note: Once cooled, the rye crisps can be stored in an airtight container at room temperature for up to 2 weeks.

Make the Pecorino-Romano vinaigrette by whisking the olive oil, finely grated pecorino-romano cheese, white wine vinegar, lemon juice, Dijon, honey, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Set aside to allow flavors time to mingle.

Dress the romaine by placing the whole lettuce leaves in a large bowl. Drizzle some of the well-shaken vinaigrette over the leaves and toss to coat evenly.

Serve by transferring the dressed romaine to a serving plate.

Top with a bunch of finely grated pecorino-romano. Scatter with the rye crisps and toasted pine nuts, and finish with some freshly cracked black pepper.

Serve immediately. Enjoy.

Romaine Salad With Rye Crisps and Lemon-Pecorino Vinaigrette

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Course: Salad

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Food Processor
• Large skillet
• Small glass jar

Ingredients

Rye Crisps:

• 1 slice of day-old or stale rye bread
• 2 tbsp butter
• 1 clove garlic grated
• Sea salt and freshly cracked black pepper to taste

Pecorino-Romano Vinaigrette:

• 4 tbsp olive oil
• 2 tbsp Pecorino-Romano cheese finely grated, plus more for serving
• 2 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• 1-2 tsp Dijon mustard to taste
• Honey to taste
• 1 clove garlic finely grated
• Sea salt and freshly cracked black pepper to taste

Salad:

• 8 oz romaine hearts
• 2 tbsp toasted pine nuts
• Pecorino-Romano cheese freshly grated
• Freshly cracked black pepper to taste

Instructions

• Prepare the rye crisps by placing the rye bread in a food processor and pulsing until you have crumbs.
• Cook the rye crisps by heating the butter in a large skillet over medium heat. Add the rye crisps and cook, stirring often, for 4-5 minutes, until toasty.
• Add the garlic, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 60 seconds.
• Remove from the heat and set aside to cool.   Side Note: Once cooled, the rye crisps can be stored in an airtight container at room temperature for up to 2 weeks.
• Make the Pecorino-Romano vinaigrette by whisking the olive oil, finely grated pecorino-romano cheese, white wine vinegar, lemon juice, Dijon, honey, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Set aside to allow flavors time to mingle.
• Dress the romaine hearts by placing the whole lettuce leaves in a large bowl. Drizzle some of the well-shaken vinaigrette over the leaves and toss to coat evenly.
• Serve by transferring the dressed romaine to a serving plate.
• Top with a bunch of finely grated pecorino-romano. Scatter with the rye crisps and toasted pine nuts, and finish with some freshly cracked black pepper.
• Serve immediately. Enjoy.

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