Pecorino and Romaine Salad with Garlicky Lemon Dressing

4 Reviews
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6 servings (serving size: 1 cup lettuce mixture, 1/2 cup croutons, and 2 teaspoons cheese)
By Jeanne Thiel Kelley
September 2008
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 118
  • Caloriesfromfat 39%
  • Fat 5.1g
  • Satfat 1.2g
  • Monofat 2.3g
  • Polyfat 0.4g
  • Protein 4.4g
  • Carbohydrate 14.7g
  • Fiber 1.5g
  • Cholesterol 4mg
  • Iron 1.1mg
  • Sodium 254mg
  • Calcium 69mg

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 3

Combine juice and next 5 ingredients (through crushed garlic) in a small bowl; stir with a whisk.

Step 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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Ratings & Reviews

tara31's Review

tara31
March 25, 2011
So simple and delicious! The only change I made was to add more garlic. Served over grilled Romaine.

KimberlySB's Review

Hommertzheim
June 25, 2010
This is my FAVORITE ceasar recipe!! I've made it 3 times now. It packs the flavor of regular ceasar dressing without the fat of the creamy dressing. Just store your croutons separately in a small container until serving, and if you may have leftovers, consider putting them on the individual plates and saving the extras until you finish the salad. Last time, I put them in too big of a container, and the air in the container made them stale by serving time :( I'm using ziploc with a paper towel inside to absorb moisture next time. I put this dressing on other salads all the time. Quick, flavorful, healthy, People rave about this dressing (even when served with stale corutons- it's that good).

carolfitz's Review

KimberlySB
January 14, 2009
Made CL's cheesy breadsticks instead of croutons. Very flavorful dressing. Served with Harira soup.

Hommertzheim's Review

carolfitz
January 04, 2009
Wonderfully fresh salad full of flavor
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