Romaine Salad with Breadcrumbs and Simple Dressing

  • Level: Easy
  • Yield: 6 to 8 servings
  • Total: 20 min
  • Active: 20 min


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 


  1. 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.
  2. 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.
  3. 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.
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