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Romaine Salad with Rye Crisps and Lemon-Pecorino Vinaigrette

By Athena Calderone

4.4

(10)

Image may contain Plant Food Produce Dish Meal and Vegetable
Photo by Johnny Miller

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.

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