Baby Romaine Salad with Spicy Lime Dressing and Cilantro
- TOTAL TIME: 25 MIN
- SERVINGS: 4
- •BASIC-EASY
- •FAST
- •MAKE-AHEAD
- •VEGETARIAN
- 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.
You Might Also Like
Ratings
Add a Comment
advertisement
advertisement
Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.
Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.
Comments
Add A Comment