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Romaine Salad with Pecorino Anchovy Vinaigrette and Sumac Breadcrumbs
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5 from 1 vote

Romaine Salad with Pecorino-Anchovy Dressing and Sumac Breadcrumbs

Here's your new favorite salad, crunchy romaine with pecorino-anchovy dressing and sumac breadcrumbs. It's bright, crunchy, and packed with big flavors.
Course Salad
Cuisine Italian
Keyword breadcrumbs, pecorino, romaine lettuce, sumac
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 people
Calories 235kcal
Author Evan Kalman


Sumac Breadcrumbs

  • 4 slices ½-inch thick day-old bread cut into ½-inch cubes
  • 3 Tbsp extra-virgin olive oil
  • 1 tsp fresh thyme
  • 1 Tbsp sumac
  • 1 clove garlic minced
  • kosher salt
  • freshly ground black pepper

Pecorino-Anchovy Dressing

  • 4 to 6 fillets anchovy finely chopped
  • 1 clove garlic minced
  • 1 Tbsp dijon mustard
  • ¼ cup fresh lemon juice
  • ½ to ¾ cup extra-virgin olive oil
  • ½ cup pecorino cheese finely grated
  • 1 large handful sumac breadcrumbs
  • 2 hearts romaine ends trimmed, leaves separated, washed and dried
  • chunk of pecorino cheese for grating
  • kosher salt
  • freshly ground black pepper


To make the breadcrumbs

  • In a food processor, add the cubed bread and pulse until coarse crumbs form. In a medium skillet, heat 3 Tbsp [45 ml] extra-virgin olive oil over medium heat. Add the breadcrumbs and 1 minced garlic clove and cook, occasionally turning until brown and crisp, about 5 minutes. In a large bowl, toss the warm breadcrumbs with 1 tsp fresh thyme and 1 Tbsp sumac. Season with salt and pepper. Store the breadcrumbs in an airtight container at room temperature for up to 2 weeks.

To make the dressing

  • In the bowl of a mini food processor or blender, combine the 4 to 6 anchovy fillets, 1 Tbsp dijon mustard, 1 garlic clove, ¼ cup [60 ml] lemon juice, and ½ cup [50 g] finely grated pecorino cheese. Add ½ cup [120 ml] extra-virgin olive oil or ¾ cup [180 ml] if you prefer a less acidic dressing. Pulse to emulsify the ingredients, about 10 seconds. Store any leftover dressing in the refrigerator for up to 1 week.
  • Add the romaine to a large mixing bowl and spoon some dressing on top. Toss to coat and then taste adding more dressing if desired. Season with salt and pepper. Transfer to a large platter and scatter a large handful of breadcrumbs on top. Finely grate a generous amount of pecorino on top and serve immediately.


  • Up to 2 weeks ahead: Make the sumac breadcrumbs and store at room temperature in an airtight container.
  • Up to 1 week ahead: Make the dressing, cover, and store in the refrigerator. Mix thoroughly before using. Wash and prep the romaine lettuce. Cover with a paper towel or kitchen towel and store in the refrigerator.
  • Right before serving: Assemble the salad, sprinkle with sumac breadcrumbs and grate the pecorino on top.


Calories: 235kcal | Carbohydrates: 8g | Protein: 4g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 173mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 1mg