Romaine Salad With Rye Crisps and Lemon-Pecorino Vinaigrette
Servings 4
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.