Romaine Salad with Breadcrumbs and Simple Dressing

Fans call Molly’s 20-minute salad “simple and super yummy,” and we feel the need to add “smart” to that description: She toasts panko breadcrumbs with butter in a skillet for amazing crunch and flavor! Romaine, a lemony homemade dressing and shaved Parmesan complete the meal.

Ingreadient:

• 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 

Direction

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.