Description
This crisp and flavorful green salad combines delicate butter lettuce with tangy red spring onions, crunchy Panko breadcrumbs, and savory Pecorino Romano cheese. Tossed in a zesty dressing made from olive oil, red wine vinegar, whole grain mustard, and a touch of sweetness, it’s a perfect starter or side dish that’s quick to prepare and delightfully fresh.
Ingredients
Scale
Salad Ingredients
- 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 cheese
Dressing Ingredients
- 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 Base: Place the butter lettuce, finely sliced red spring onions, Panko breadcrumbs, and crumbled Pecorino Romano into a large mixing bowl, gently combining to evenly distribute the ingredients.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, whole grain mustard, sea salt, freshly ground black pepper, and sugar vigorously until the dressing emulsifies and becomes well combined.
- Dress and Serve: Just before serving, pour the dressing over the salad ingredients and toss thoroughly to coat all components evenly. Serve immediately to preserve the crispness of the lettuce and the crunch of the breadcrumbs.
Notes
- Use fresh butter lettuce for the best texture and flavor.
- Adjust the sugar in the dressing according to your preferred level of sweetness.
- For a nutty variation, lightly toast the Panko breadcrumbs before adding them to the salad.
- Serve the salad immediately after dressing to keep the breadcrumbs crunchy.
- Substitute Pecorino Romano with Parmesan if desired.
