Pecorino and Romaine Salad with Garlicky Lemon Dressing

By lindybug

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

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 400°.

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

4. Place lettuce in a large bowl. Pour juice mixture over lettuce; toss gently to coat. Sprinkle with pepper. Top with croutons and cheese.

*You may 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.