Things have been pretty quiet over here this week, thanks to a particularly busy schedule on my part. You may recall that I turned in the manuscript for my cookbook over two months ago, but I just got the developmental edit back from my editor, which means I’m back to my no-sleeping schedule until this mid-way editing process is complete. Luckily, the edits are minor and should be done by the end of this weekend. Thanks goodness, because I don’t do well without my sleep!
(Especially since it’s already compromised with a baby who’s teething. We’re up to 6 teeth now!)
While I’m working on this tight schedule, my meals have been pretty boring and uninspired. Hence, the lack of recipe posts. However, I was pretty pleased with this quick dressing creation last night, so I thought I’d share.
It’s inspired by my love of Caesar salad, which I would every day if I could.
Traditional recipes tend to call for raw egg yolks, anchovies, and in some cases, mayonnaise, but I didn’t have any of those ingredients on hand, so I used a generous helping of grated Pecorino as the star of the show, instead. If you’re not familiar with Pecorino Romano cheese, it’s very similar to Parmesan, with a sharp and salty flavor. The main difference between these two cheeses is that Pecorino is made from sheep’s milk instead of cow’s milk, and as we’ve discussed before, dairy products made from goat or sheep milk tend to be easier to digest.
Though I don’t necessarily consider cheese a “health food,” I’m a big fan of anything that makes me want to eat a pound of leafy greens– and this dressing certainly does the trick. I’ve reduced the oil in this recipe, calling for just enough to help this dressing still stick to the lettuce, and added plenty of garlic and lemon juice to help kick up the flavor. I hope it helps you enjoy more salad, too!
Quick Garlic Pecorino Dressing
Serves 2 to 4
1/3 cup grated Pecorino Romano, or Parmesan cheese
2 tablespoons fresh lemon juice
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 tablespoons water
Combine all of the ingredients in a blender, and blend until smooth and creamy. Pour over chopped romaine, toss well, and garnish with additional cheese and a sprinkle of freshly ground black pepper, if desired.
- ⅓ cup grated Pecorino Romano, or Parmesan cheese
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons water
- Combine all of the ingredients in a blender, and blend until smooth and creamy. Pour over chopped romaine, toss well, and garnish with additional cheese and a sprinkle of freshly ground black pepper, if desired.
It may be possible to make a vegan version of this dressing using my Cashew Parmesan instead of the Pecorino Romano– but that may be a long shot! Please let me know if any of you give it a try.
Reader Feedback: What’s your favorite type of salad dressing?