Romaine Salad with Rye Crisps and Lemon-Pecorino Vinaigrette
A fresh and crispy salad featuring homemade rye bread crisps, romaine lettuce, and fresh mint, all tossed in a tangy lemon-pecorino vinaigrette. The combination of crunchy rye croutons, sharp Pecorino-Romano cheese, and bright citrus dressing creates a sophisticated twist on a classic romaine salad.
Ingredients
- •4 slices rye bread
- •¼ cup extra-virgin olive oil
- •2 cloves garlic
- •3 sprigs fresh thyme or rosemary
- •1 pinch kosher salt
- •⅔ cup Pecorino-Romano cheese
- •⅓ cup Champagne vinegar
- •⅓ cup fresh lemon juice
- •1½ tablespoons Dijon mustard
- •1 clove garlic
- •2 teaspoons kosher salt
- •1 teaspoon freshly cracked pepper
- •1½ cups extra-virgin olive oil
- •3 hearts romaine lettuce
- •1 handful fresh mint leaves
- •roughly torn
- •some reserved for serving
Cooking Instructions
- 1.
Preheat the oven to 350°F (175°C).
5 min
- 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.
20 min
- 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.)
5 min
- 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.
10 min