Romaine Salad with Lemon-Pecorino Vinaigrette

Name: Romaine Salad with Lemon-Pecorino Vinaigrette
Total time: 20 min
Yield: 8 serving(s)
Ingredients: 1 small red onion, thinly sliced; 4 tbsp. sherry vinegar; Kosher salt; 3 tbsp. olive oil; 1 tsp. Dijon mustard; 1 small clove garlic, grated; 1/4 c. grated pecorino cheese, plus more for serving; 8 c. torn romaine lettuce hearts; 1/4 hazelnuts, toasted and roughly chopped

By The Good Housekeeping Test KitchenPublished: Nov 27, 2018

Mike Garten

Yields:

8 serving(s)

Total Time:

20 mins

Cal/Serv:

Jump to recipe

Hazelnuts add a toasty crunch to this zingy version of a classic Caesar salad.

Advertisement - Continue Reading Below

Ingredients

1
small red onion, thinly sliced
4 Tbsp.
sherry vinegar
Kosher salt
3 Tbsp.
olive oil
1 tsp.
Dijon mustard
1
small clove garlic, grated
1/4 cup
grated pecorino cheese, plus more for serving
8 cups
torn romaine lettuce hearts
1/4
hazelnuts, toasted and roughly chopped

Directions

1. Step 1In small bowl, toss onion with 2 tablespoons vinegar and 1/4 teaspoon salt and let sit at least 15 minutes.
2. Step 2Meanwhile, in large bowl, whisk together oil, mustard, and remaining 2 tablespoons vinegar; stir in garlic and pecorino.
3. Step 3Add lettuce and gently toss to coat. Drain onion and sprinkle over salad along with hazelnuts and additional pecorino if desired.

Nutritional Information (per serving): About 95 calories, 8.5 g fat (1.5 g saturated fat), 3 g protein, 105 mg sodium, 3 g carb, 1 g fiber

Advertisement - Continue Reading Below