To keep lettuce extra crisp, give it a rinse in super cold water right after chopping. This helps revive any slightly wilted leaves and tightens up the cell structure, making each bite extra crunchy. After rinsing, spin it dry in a salad spinner or pat dry with a clean towel—excess water will water down your dressing. If you’re prepping ahead, store the dry lettuce in a container lined with paper towels to absorb any remaining moisture and keep things fresh.
Cacio e Pepe Romaine
This Cacio e Pepe Romaine Salad is bright, lemony, and packed with Parmesan. A fast and fresh side dish twist on the classic pasta you love.
Servings: 4 people
Ingredients
- 3 romaine hearts finely sliced
- ¼ cup extra virgin olive oil
- 2 lemons juiced (about 4-5 tbsp)
- 1 cup freshly grated Parmesan cheese divided (or Pecorino Romano)
- Flaky sea salt to taste
- Freshly cracked black pepper
- Crispy Breadcrumbs (optional)
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, ½ cup of the Parmesan, a pinch of flaky salt, and a generous amount of black pepper. Taste and adjust seasoning as needed.
- Add the sliced romaine to a large bowl. Drizzle with the dressing and toss to coat evenly.
- Top with the remaining Parmesan and an extra sprinkle of salt and black pepper. Serve immediately.
Notes
Nutrition
Calories: 255kcal | Carbohydrates: 11g | Protein: 9g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 22mg | Sodium: 446mg | Potassium: 330mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7610IU | Vitamin C: 32mg | Calcium: 263mg | Iron: 1mg