Pecorino and Romaine Salad with Garlicky Lemon Dressing

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.

Yield: 6 servings (serving size: 1 cup lettuce mixture, 1/2 cup croutons, and 2 teaspoons cheese)

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

Preparation

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.

Nutritional Information

Calories:

118 (39% from fat)

Fat:

5.1g (sat 1.2g,mono 2.3g,poly 0.4g)

Protein:

4.4g

Carbohydrate:

14.7g

Fiber:

1.5g

Cholesterol:

4mg

Iron:

1.1mg

Sodium:

254mg

Calcium:

69mg