| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 157 |
| Total Fat | 9 g |
| Saturated Fat | 6 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 23 mg |
| Sodium | 317 mg |
Reviews
I have made this several times and made it as written the first time. I tweaked it to our preferences and it’s still a family favorite. Who knew bread crumbs could be a game changer! Thanks, Molly.
This was very tasty! I only used 1 tsp lemon juice and 2 Tbs of water in the dressing. I did think that for my taste next time I would only use 1/2 the bread crumbs and 1/2 the cheese.
Great dressing! Loved the addition of breadcrumbs instead of croutons.
I made this salad when I had a surplus of Greek Yogurt. It is so delicious and most of the ingredients are in the pantry. I have made this dressing many times and experimented a little. I didn’t have lemons and used orange zest and the juice instead. My mom prefers the orange flavor, while I like the lemon. You can use whatever citrus you have on hand.
This salad looked so good, I went out to the store and bought what I needed to make it. To us, the dressing would have been a lot better without the lemon. I will probably make it with mayo and no lemon, if I do it again. Love your show. Watch it nearly every day.
Very simple to prepare. Light, fresh flavor. Lemon was a bit overpowering. Next time I’ll cut the lemon juice in half.
It’s sooo easy and it tastes so good. The yoghurt-based dressing is the best!
Easiest and best side salad. Went a tad heavy-handed with he lemon.
Thought this was a wonderfully new way to serve a romaine lettuce salad. I substituted mayonnaise instead of the Greek yogurt, with 1 T. of water otherwise the dressing would have been too thin.
This was wonderful! I used fat-free greek yogurt and it was still awesome – and health-conscious!!