This is the recipe that got my salad-phobic son to change his tune. A few years ago, we were at Roberta's-the beloved Brooklyn pizza mecca-on a Sunday afternoon and ordered a crunchy romaine salad doused in rich, lemony dressing. Convinced that he'd love it if he only gave it a try, I bribed Jivan into tasting it. (He'd been begging for a guitar.) Poor parenting, perhaps, but it worked! Now he gobbles it up every time I serve it, as does everyone else at the table. This recipe makes much more vinaigrette than you'll need, and that's not an accident. Once you taste it, you'll want a mason jar full of it in your fridge at all times. It keeps for at least a week.
Recipe From epicurious.com
Provided by Athena Calderone
Categories Salad Lettuce Quick & Easy Cheese Vegetarian Lemon Side
Number Of Ingredients 18
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Web Nov 27, 2018 · 1. small clove garlic, grated. 1/4 c. grated pecorino cheese, plus more for serving. 8 c. torn romaine lettuce hearts. 1/4. hazelnuts, …
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Total Time 20 mins
Servings 8
Calories 95 per serving
- In small bowl, toss onion with 2 tablespoons vinegar and 1/4 teaspoon salt and let sit at least 15 minutes.
- Meanwhile, in large bowl, whisk together oil, mustard, and remaining 2 tablespoons vinegar; stir in garlic and pecorino.
- Add lettuce and gently toss to coat. Drain onion and sprinkle over salad along with hazelnuts and additional pecorino if desired.
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