So simple and delicious! The only change I made was to add more garlic. Served over grilled Romaine.
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.
More From Cooking Light
- Calories: 118
- Calories from fat: 39%
- Fat: 5.1g
- Saturated fat: 1.2g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.4g
- Protein: 4.4g
- Carbohydrate: 14.7g
- Fiber: 1.5g
- Cholesterol: 4mg
- Iron: 1.1mg
- Sodium: 254mg
- Calcium: 69mg
- 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.
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