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.

Prep Time10

Cook Time0

Total Time10

Course: Salad

Cuisine: Italian, Mediterranean, American

Servings: 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

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.

Use freshly cracked black pepper. Pre-ground won’t give the same bold, aromatic flavor.
Don’t skimp on the black pepper. Cacio e Pepe is all about that bold, peppery flavor.
Use a microplane. Grate the Parmesan extra fine so it really melts into the dressing.
Emulsify the dressing well. Whisk thoroughly so it coats the romaine evenly.
Dress right before serving. Prevents the lettuce from wilting.
Season lightly at first. Cheese is already salty—adjust at the end.
Keep the romaine cold and crisp. Chill before serving for the best texture contrast.
Taste the dressing before tossing. Adjust with more lemon or cheese depending on your vibe.

Nutrition