Pecorino and Romaine Salad with Garlicky Lemon Dressing

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.


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

Recipe from

Cooking Light

Nutritional 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


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


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.

Jeanne Thiel Kelley,

Cooking Light

September 2008
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