Romaine Salad With Candied Walnuts And Pecorino Recipe
Recipe By Serious Eats
We've made our fair share of caesar salads here on serious eats over the years. Heck, i've made a few of them. So i'm not exactly breaking new ground here. But until i picked up the roberta's cookbook, i had never seen a version so austere in appearance and yet bold in flavor.
4.9
13 Rating -
Rate
2hr total
2hr total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Romaine Salad With Candied Walnuts And Pecorino Recipe
- As required Roasted garlic dressing
- 1/2 Head of garlic
- 87.50 gram Good olive oil, plus a splash for the garlic
- 1/2 Garlic clove, peeled
- 5 gram Dijon mustard
- 10.50 gram White wine vinegar
- 14 gram Sherry vinegar
- 1 Large Egg Yolks
- 2.50 Anchovy Fillets
- 1/4 Juice lemon, plus more if needed
- As required Kosher salt
- None Freshly ground black pepper
- As required Candied walnuts
- 90 gram Walnut Halves
- 1 Large egg whites
- 15 gram Dark brown sugar
- 37.50 gram Honey
- 2.50 gram Kosher salt
- 1 Romaine hearts, ends trimmed, leaves separated
- 30 gram Pecorino romano
Nutrition
value
value
1763
calories per serving
161 g Fat33 g Protein48 g Carbs5 g FiberOther
Current Totals
- Fat161g
- Protein33g
- Carbs48g
- Fiber5g
MacroNutrients
- Carbs48g
- Protein33g
- Fiber5g
Fats
- Fat161g
Vitamins & Minerals
- Calcium596mg
- Iron31mg
- Vitamin A154mcg
- Vitamin B11mg
- Vitamin B21mg
- Vitamin B315mg
- Vitamin B6< 1mg
- Vitamin B9130mcg
- Vitamin B12< 1mcg
- Vitamin C11mg
- Vitamin E18mg
- Copper2mcg
- Magnesium236mg
- Manganese3mg
- Phosphorus839mg
- Selenium61mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats