Romaine Salad with Lemon-Pecorino Vinaigrette
Hazelnuts bring a nutty crunch to this vibrant twist on a classic Caesar salad.
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
Instructions
- In small bowl, toss onion with 2 tablespoons vinegar and 1/4 teaspoon salt and let sit at least 15 minutes.
- Meanwhile, in large bowl, whisk together oil, mustard, and remaining 2 tablespoons vinegar; stir in garlic and pecorino.
- Add lettuce and gently toss to coat. Drain onion and sprinkle over salad along with hazelnuts and additional pecorino if desired.
Nutrition
Calories: 95kcalCarbohydrates: 3gProtein: 3gFat: 8.5gSaturated Fat: 1.5gSodium: 105mgFiber: 1g
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