Pecorino Romaine Salad with Garlicky Lemon Dressing and Homemade Croutons

Monday, 22 Sep 2008

Pecorino Romaine Salad with Garlicky Lemon Dressing is a great recipe from Cooking Light.

I made a just a few small changes to this recipe:

1) Left out the anchovy paste because we’re not big anchovy fans.
2) Added another tablespoon of lemon juice and another tablespoon of olive oil.  The dressing was a little too thick and it didn’t seem like the recipe made enough to coat the salad.
3) Misted the croutons with an olive oil sprayer instead of cooking spray.
4) Used a bagged romaine/lettuce/radicchio mix instead of just romaine.

This salad tastes a lot like a caesar and has most of the same ingredients.  The star of the show is definitely the shaved pecorino Romano. The ciabatta croutons looked so good that I left about four slices intact to use as little appetizer toasts.  We nearly ate all the cheese with the toasts before making the salad.  Ooops.

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