Monday, April 8, 2019

monday {menu}

{recipe from h e r e}




  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 small garlic clove
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon plain yogurt
  • 2 tablespoons grated Pecorino Romano or parmesan cheese, or a mixture, plus more for sprinkling on the salad
  • 1/4 cup cold water
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper


  • 2 thick slices crusty sourdough bread, cut into cubes
  • 3  tablespoons extra-virgin oil
  • 2 or 3 heads Little Gem lettuce or hearts of romaine, washed and dried


  1. To make the dressing, combine all the ingredients in a blender or mini food processor until smooth. (Makes 1 cup).
  2. To make the salad, heat the oven to 375 degrees.
  3. Spread the bread on a baking sheet and drizzle with the olive oil. Toss until evenly coated. Bake for 20 minutes, or until the bread is brown and crisp. When cool enough to handle, roughly chop the cubes on a cutting board or in a food processor to make pea-sized crumbs (or crumble with your hands if you want stress relief).
  4. Pull the green leaves off the lettuce and cut the inner core into wedges. If using romaine hearts, separate the leaves and tear into large bite-size pieces. Keep the inner core intact and cut into small wedges.
  5. Put the lettuce in a bowl or serving platter and toss with about 1/3 of the dressing. Sprinkle the breadcrumbs and some grated cheese over the salad. Serve with additional dressing on the side.

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