I am currently having a reawakening with romaine. For years, I thought it was boring, watery and basic. No longer! This zesty, creamy, herby lemon dressing is just the thing to level up that lonely bag of romaine sitting in your fridge! This recipe is super simple, flavorful and will make for an impressive addition to your meal!
For the dressing (Serves 4 sides):
1/2 cup mayo
1 lemon, juiced and zested (reserve zest for breadcrumbs)
1/4 cup parsley, roughly chopped
2 tablespoons dill, roughly chopped
1 teaspoon salt
1/2 teaspoon pepper
For the breadcrumbs:
1 tablespoon olive oil
3/4 cup panko breadcrumbs
Zest of 1 lemon
Large pinch of salt
3 hearts of romaine, rinsed
Directions:
For the dressing: combine all ingredients in a blender and combine for about 1 minute, scraping down the sides of the blender halfway through to ensure it's mixed fully.
For the breadcrumbs, heat a small sauté pan on medium low heat. Add the olive oil, then breadcrumbs, reserved lemon zest and salt. Mix until well incorporated. Toast the breadcrumbs for about 3 minutes until the panko turns lightly golden then take off the heat.
For the salad: while the breadcrumbs cool, prepare your romaine. Cut off the roots of the romaine and spread the romaine leaves across the platter. With a marinade brush, brush the romaine with the dressing. Sprinkle generously with the zesty breadcrumbs. Garnish with additional dill and lemon wedges and enjoy!