Crisp romaine lettuce leaves combined w/ strong Italian pecorino, some sweet tomatoes & flavorful basil leaves in a creamy olive oil dressing: another easy-to-prepare dinner salad!
Some days ago I presented a leaf salad with rather soft leaves & a soft olive oil dressing: now let’s go for a more “al dente” version!
This time we confine ourselves to a head of romain lettuce w/o adding any other leaves – you’ll see how it works!
What do we need? (Our standard question…)
For a start:
- a head of romaine lettuce
- some spring onions
- some cherry or small plum tomatoes
- some Italian pecorino.
Just remove the outer leaves of the romaine lettuce & cut the rest into stripes of about 1 cm. (Decide if you need to rinse the sliced leaves… if so: rinse them thoroughly & almost-dry them in a salad spinner: it’ll take you about 10 min or so – try to get the leaves as dry as possible!)
Chop the tomatoes & the spring onions.
I had some basil in a pot on my window sill – so I picked some leaves & chopped them, too. It will add some more Mediterranean flavour.
Everything will be mixed.
The Italian pecorino (an Italian hard cheese made from ewe’s milk) has to be grated. (The piece of pecorino in my photo is about 175 gr. We’ll need only about 100 gr.)
Once again mix everything: …and then there comes the dressing.
- olive oil
- balsamic vinegar
- sweet mustard
- salt & pepper.
As you learnt last time the ingredients march into a sealable screw-top container for shaking – safe when vigorously shaking.
Afterwards the dressing is poured over the salad… & ready! Enjoy!
The romaine lettuce is crisp & “al dente”: so we need a more creamy dressing which is easily achieved by adding mayonnaise to our usual vinaigrette dressing. You may replace mayonnaise by sour cream or crème fraîche, but make sure to serve the salad immediately to prevent the dressing from getting diluted i. e. losing its creaminess.
As a rule you may prepare the salad w/o dressing some hours beforehand & store it in the fridge. It won’t lose its crispness resp. freshness.
What do I mean when talking about “baguette”?
- classic baguette – these long thin sticks of French bread (about 200 – 250 gr)
- baguette – these long (not so thin!) sticks of French bread (about 500 gr)
- ciabatta – the Italian version (somewhat shorter & thicker)
- Italian bread – like a loaf w/ a crunchy crust & soft inner life
- …whatever your trusted bakery offers in this line of business!
The businesswoman with too many office hours thinks
…means that I need a limited number of ingredients, can store it in the fridge & may adapt e. g. the dressing…