Romaine salad with rye crisps and lemon-pecorino vinaigrette

Delight in the crunch of rye crisps atop fresh romaine lettuce, dressed with a tangy lemon-pecorino vinaigrette. A zesty culinary masterpiece!

Ingredients:

• 4 or 5 slices day-old rye bread, cut into 1/4-inch (6-mm) cubes
• 1/4 cup (60 ml) extra-virgin olive oil
• 2 cloves garlic, minced
• A few sprigs fresh thyme or rosemary
• Pinch kosher salt
• 2/3 cup (65 g) 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
• 3 romaine hearts, ends trimmed, leaves separated, washed, and dried
• 1 large handful fresh mint leaves, roughly torn, some reserved for serving

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Using a food processor, blend the bread until it turns into coarse crumbs. Lay out the crumbs on a baking sheet and mix them with the oil, garlic, herbs, and a pinch of salt until they are evenly covered. Bake the crumbs, stirring occasionally, until they turn golden brown, which should take approximately 15 to 20 minutes. Once they have cooled down, store the rye crisps in an airtight container at room temperature for up to 2 weeks.
3. In a small food processor, blend all the ingredients together until they are thoroughly mixed and the dressing has come together. (Alternatively, you can mix the dressing manually.)
4. Arrange the lettuce leaves in a large bowl and sprinkle torn mint over them. Drizzle about 3/4 cup (180 ml) of the vinaigrette onto the leaves, gently mixing until they are well coated. Add more dressing if necessary. Transfer the salad to a serving platter and grate some extra cheese using a fine grater. Sprinkle with the rye crisps, remaining mint, and finish off with freshly ground pepper.

Summary:

• Calories: 3919 kcal
• Fat: 405 g
• Protein: 35 g
• Carbs: 54 g
• Potassium: 2219 mg
• Magnesium: 178 mg