How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
2 tablespoons fresh lime juice
1 garlic clove, smashed
1 serrano chile, halved lengthwise
3 tablespoons extra–virgin olive oil
Salt and freshly ground pepper
One 5–ounce package baby romaine lettuce
1 pint cherry tomatoes, halved
1/3 cup crumbled ricotta salata cheese (about 2 ounces)
1/3 cup finely chopped scallion greens
3/4 cup cilantro leaves, coarsely chopped
In a large bowl, combine the lime juice, garlic and serrano chile and let stand for 15 minutes.
Discard the garlic and chile and slowly whisk the olive oil into the lime juice; season with salt and pepper. Add the baby romaine, cherry tomatoes, ricotta salata, scallion greens and cilantro and toss well. Season the salad with salt and pepper and serve immediately.