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Pecorino and Romaine Salad with Garlicky Lemon Dressing

Yield 6 servings (serving size: 1 cup lettuce mixture, 1/2 cup croutons, and 2 teaspoons cheese)
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

Nutrition Information

  • calories 118
  • caloriesfromfat 39 %
  • fat 5.1 g
  • satfat 1.2 g
  • monofat 2.3 g
  • polyfat 0.4 g
  • protein 4.4 g
  • carbohydrate 14.7 g
  • fiber 1.5 g
  • cholesterol 4 mg
  • iron 1.1 mg
  • sodium 254 mg
  • calcium 69 mg

How to Make It

  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.