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.
Ingredients
For the rye crisps:
For the vinaigrette:
For the salad:
Preparation
Make the rye crisps:
Step 1
Preheat the oven to 350°F (175°C).
Step 2
In a food processor, pulse the bread until coarse crumbs form. Spread the crumbs on a baking sheet and toss them with the oil, garlic, herbs, and a pinch of salt until evenly coated. Roast the crumbs, tossing occasionally, until they’re golden brown, 15 to 20 minutes. Once cooled, the rye crisps can be stored in an airtight container at room temperature for up to 2 weeks.
Make the vinaigrette:
Step 3
In a mini food processor, pulse all of the ingredients together until they’re well combined and the dressing has emulsified. (You can also whisk the dressing by hand.)
Make the salad:
Step 4
Place the lettuce leaves in a large bowl and scatter them with the torn mint. Pour about 3/4 cup (180 ml) of the vinaigrette over the leaves, gently tossing until well coated, adding more dressing if needed. Transfer the salad to a platter and, using a fine grater, grate on additional cheese. Scatter with the rye crisps and remaining mint, and finish with freshly cracked pepper.
Recipe notes
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