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January 8, 2022

Molly makes a bright and tangy lemon-mustard dressing for this easy, crunchy romaine salad with breadcrumbs!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Romaine Salad with Breadcrumbs and Simple Dressing
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 20 min
Active: 20 min
Yield: 6 to 8 servings

Ingredients

2 tablespoons unsalted butter
1 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
1/2 cup full-fat Greek yogurt
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
Zest of 1 lemon (about 1 teaspoon) plus 2 tablespoons juice
1 clove garlic, grated
1 head romaine lettuce, torn into pieces
1 cup shaved Parmesan

Directions

Melt the butter in a medium skillet over medium heat. Add the breadcrumbs, 1/2 teaspoon salt and a bunch of grinds of pepper (about 20 grinds) and cook, stirring constantly, until the crumbs are golden brown, about 5 minutes. It's important to stir the whole time to make sure that they do not burn-which will happen if they sit too long in the skillet untouched. Once golden, immediately transfer them to a plate to cool and stop the cooking process. Set aside.

Whisk the yogurt, mustard, Worcestershire, lemon zest and juice, garlic, 3 tablespoons water, 1/2 teaspoon salt and about 20 grinds of black pepper in a small bowl until smooth, creamy and combined.

And add the romaine to a serving bowl. Sprinkle in 3/4 cup of the breadcrumbs, 3/4 cup of the Parmesan and the dressing and toss until the lettuce is nicely coated. Sprinkle the remaining breadcrumbs and Parmesan on top and serve immediately.

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Molly Yeh's Romaine Salad with Breadcrumbs | Girl Meets Farm | Food Network
youtube.com/watch?v=OSscZFWgzcM

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