Categories: Salad
Ingredients
- 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
Directions
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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.
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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.
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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.