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.

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

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Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 3. Combine juice and next 5 ingredients (through crushed garlic) in a small bowl; stir with a whisk.
  4. 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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