Ingredients:

  • 3 large Romaine hearts (approx. 450g), washed and dried
  • 1 small shallot (25g), sliced into thin rings
  • 1 cup (90g) Parmigiano Reggiano, finely grated
  • 1/2 cup (30g) Panko breadcrumbs
  • 1/4 cup (60ml) Extra virgin olive oil
  • 3 tbsp (45ml) Freshly squeezed lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (2g) Red pepper flakes
  • 1/4 tsp (1g) Coarse sea salt
  • 1/2 tsp (1g) Cracked black pepper

Instructions:

  1. Slice the romaine hearts lengthwise, then crosswise into uniform 1/2-inch strips. Ensure the lettuce is bone-dry before placing in a large wooden salad bowl.
  2. In a small glass jar, combine the extra virgin olive oil, lemon juice, Dijon mustard, red pepper flakes, sea salt, and black pepper. Shake vigorously for 30 seconds until the dressing is opaque and emulsified.
  3. Add the shallot rings to the bowl of romaine. Drizzle with half of the dressing and toss thoroughly to coat the leaves.
  4. Add half of the grated Parmigiano Reggiano and the Panko breadcrumbs. Pour the remaining dressing over the salad and perform a final staged toss to ensure the cheese adheres to the greens.
  5. Rain down half of your 1 cup (90g) finely grated Parmigiano Reggiano over the greens. Note: Adding the cheese in stages prevents it from clumping into one big ball.
  6. Sprinkle in the 1/2 tsp (2g) red pepper flakes. These offer a tiny hum of heat that balances the cool lettuce and rich fat.
  7. Pour the remaining dressing and add the rest of the cheese. Toss again with vigor. You should see the dressing and cheese forming a pale, creamy coating.
  8. Just before serving, fold in the toasted Panko. Note: If you add these too early, they lose their signature shatter.