Romaine, Candied Walnuts, Pecorino An elegant side salad from Roberta's Cookbook, which we tried out on Cookbook Club. 1. Wash and dry the romaine leaves and put them in a very large bowl—the bigger the better. Pour half the roasted garlic dressing over the leaves, and using your hands gently scoop the lettuce from the bottom of the bowl up the sides. (We don’t recommend using tongs to dress this salad—or any salad. You’ll damage the leaves and you won’t distribute the dressing evenly.) Gently toss until the leaves are well-coated, adding more dressing if needed. 2. Divide the lettuce between two plates, and using a hand-held fine grater, grate the Pecorino over each plate. Scatter the walnuts over the two plates and give each a grind of black pepper. Serve.

Recipe reprinted with permission from Roberta's Cookbook.

serves 22 romaine hearts, ends trimmed, leaves separated, 60 to 90 grams (1/3 to ½ cup) roasted garlic dressing (see recipe), 60 grams (2 ounces) Pecorino Romano, A handful of candied walnuts (see recipe), Freshly ground black pepper.
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Make

Tip

Try not to shred the romaine, this salad is a simple stunner.

Romaine, Candied Walnuts, Pecorino

An elegant side salad from Roberta’s Cookbook, which we tried out on Cookbook Club.

serves 2

2 romaine hearts, ends trimmed, leaves separated

60 to 90 grams (1/3 to ½ cup) roasted garlic dressing (see recipe)

60 grams (2 ounces) Pecorino Romano

A handful of candied walnuts (see recipe)

Freshly ground black pepper

1. Wash and dry the romaine leaves and put them in a very large bowl—the bigger the better. Pour half the roasted garlic dressing over the leaves, and using your hands gently scoop the lettuce from the bottom of the bowl up the sides. (We don’t recommend using tongs to dress this salad—or any salad. You’ll damage the leaves and you won’t distribute the dressing evenly.) Gently toss until the leaves are well-coated, adding more dressing if needed.

2. Divide the lettuce between two plates, and using a hand-held fine grater, grate the Pecorino over each plate. Scatter the walnuts over the two plates and give each a grind of black pepper. Serve.

Recipe reprinted with permission from Roberta’s Cookbook.

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