Description
A vibrant and crunchy green salad featuring fresh butter lettuce, red spring onions, and Pecorino Romano cheese, enhanced with a tangy whole grain mustard dressing. This no-cook salad is quick to prepare and perfect as a refreshing side dish or light meal.
Ingredients
Scale
Salad
- 4.5 ounces butter lettuce
- 1/2 cup red spring onions (or red onion), finely sliced
- 1 cup Panko breadcrumbs
- 4 ounces crumbled Pecorino Romano
Dressing
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon whole grain mustard
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 1 teaspoon sugar
Instructions
- Prepare the Salad: Add the butter lettuce, finely sliced red spring onions, Panko breadcrumbs, and crumbled Pecorino Romano cheese into a large mixing bowl, ensuring all the ingredients are evenly combined.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, whole grain mustard, sea salt, freshly ground black pepper, and sugar vigorously until well emulsified and combined into a smooth dressing.
- Toss and Serve: Just before serving, pour the dressing over the salad mixture and toss thoroughly to coat all ingredients evenly. Serve the salad immediately to enjoy its fresh, crunchy texture.
Notes
- For added texture, lightly toast the Panko breadcrumbs before adding to the salad if desired.
- Use fresh butter lettuce for the best flavor and crispness.
- The salad is best served immediately after dressing to maintain crunch.
- Red spring onions can be substituted with regular red onion if unavailable.
- This salad pairs well with grilled chicken or fish for a complete meal.
