Romaine Salad With Rye Crisps and Lemon-Pecorino Vinaigrette

Recipe by Athena Calderone

This is the recipe that got my salad-phobic son to change his tune. A few years ago, we were at Roberta's—the beloved Brooklyn pizza mecca—on a Sunday afternoon and ordered a crunchy romaine salad doused in rich, lemony dressing. Convinced that he'd love it if he only gave it a try, I bribed Jivan into tasting it. (He'd been begging for a guitar.) Poor parenting, perhaps, but it worked! Now he gobbled it up every time I serve it, as does everyone else at the table. This recipe makes much more vinaigrette than you'll need, and that's not an accident. Once you taste it, you'll want a mason jar full of it in your fridge at all times. It keeps for at least a week.

Romaine Salad With Rye Crisps and Lemon-Pecorino Vinaigrette

by Athena Calderone

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INGREDIENTS

FOR THE RYE CRISPS

4 or 5 slices day-old rye bread, cut into 1/4 inch (6mm) cubes

1/4 cup (60 ml) extra-virgin olive oil

2 cloves garlic, minced

A few sprigs fresh thyme or rosemary

Pinch kosher salt

FOR THE VINAIGRETTE

2/3 cup (65g) grated Pecorino-Romano cheese, plus more for serving

1/3 cup (75 ml) champagne vinegar

1/3 cup (75 ml) fresh lemon juice

1 1/2 tablespoons Dijon mustard

1 clove garlic

2 teaspoons kosher salt

Freshly cracked pepper, plus more for serving

1 1/2 cups (360 ml) extra-virgin olive oil

FOR THE SALAD

3 romaine hearts, ends trimmed, leaves separated, washed, and dried

1 large handful fresh mint leaves, roughly torn, some reserved for serving

METHOD

Make the rye crisps: Preheat the oven to 350 F (175 C).

In a food processor, pulse the bread until coarse crumbs form. Spread the crumbs on a baking sheet and toss them with the oil, garlic, herbs, and a pinch of salt until evenly coated. Roast the crumbs, tossing occasionally, until they're golden brown, 15 to 20 minutes. Once cooled, the rye crisps can be stored in an airtight container at room temperature for up to 2 weeks.

Make the vinaigrette: In a minifood processor, pulse all of the ingredients together until they're well combined and the dressing has emulsified. (You can also whisk the dressing by hand.)

Make the salad: Place the lettuce leaves in a large bowl and scatter them with the torn mint. Pour about 1/4 cup (180 ml) of the vinaigrette over the leaves, gently tossing until well coated, adding more dressing if needed. Transfer the salad to a platter and, using a fine grater, grate on additional cheese. Scatter with the rye crisps and remaining mint, and finish with freshly cracked pepper.

PAIRS WELL WITH

Romaine Salad With Rye Crisps and Lemon-Pecorino Vinaigrette

Romaine Salad With Rye Crisps and Lemon-Pecorino Vinaigrette

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