Romaine lettuce with breadcrumbs in yogurt dressing
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 157, total fat 9 G., saturated fats 6 G., proteins 10 G., carbohydrates 10 G., fiber 2 G., cholesterol 23 mg, sodium 317 mg, sugar 2 G.
Calories 157, total fat 9 G., saturated fats 6 G., proteins 10 G., carbohydrates 10 G., fiber 2 G., cholesterol 23 mg, sodium 317 mg, sugar 2 G.
Fans call Molly Yeh's salad "simple and super-delicious," but we simply must add "smart." She toasts panko breadcrumbs in butter in a skillet for a delicious and extra-crispy finish. The dish is finished with romaine lettuce, homemade lemon dressing, and shaved Parmesan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons unsalted butter
- 1 tbsp. panko breadcrumbs
- Coarse salt and freshly ground black pepper
- 0.5 cup full-fat Greek yogurt
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- Zest of 1 lemon (about 1 tsp) + 2 tbsp. l. juice
- 1 clove of garlic, grated
- 1 head of romaine lettuce, torn into pieces
- 1 tbsp. shaved parmesan
We recommend
Recipes with similar ingredients: romaine lettuce, panko breadcrumbs, Parmesan cheese, Worcestershire sauce, yogurt, lemon juice, Dijon mustard, garlic
Cooking the dish according to the recipe:
- In a medium skillet over medium heat, melt the butter. Add the breadcrumbs, 1/2 teaspoon of salt, and plenty of ground pepper (about 20 turns of the grinder) and cook, stirring constantly, until the crumbs are deep golden, about 5 minutes. Stir constantly to prevent burning. Once the breadcrumbs are golden brown, immediately transfer them to a plate and let cool. Set aside.
- In a small bowl, combine the yogurt, mustard, Worcestershire sauce, lemon zest and juice, garlic, 3 tablespoons water, 1/2 teaspoon salt, and about 20 turns of a black peppercorn grinder until smooth and creamy.
- Place the romaine lettuce in a serving bowl. Sprinkle with 3/4 cup breadcrumbs, 3/4 cup Parmesan, and drizzle with the dressing. Toss until the lettuce leaves are coated with the dressing. Sprinkle with the remaining breadcrumbs and Parmesan and serve immediately.
Author of the recipe - Molly Yeh is an American blogger and cookbook author.
Categories:
Recipe collections
Similar recipes
