My Go-To Restaurant-Worthy Side Salad That Doesn’t Feel Like An Afterthought
If you’re looking for a salad that feels simple yet restaurant-worthy, this Romaine and butter lettuce salad with Parmesan and pangrattato is it.
Tender, delicate lettuce leaves are tossed with my bright, citrusy lemon vinaigrette, but it’s the crispy, cheesy breadcrumbs that completely transform the dish. Think of pangrattato as Italian-style toasted breadcrumbs—sometimes called “poor man’s Parmesan”—which add a deeply savory crunch to everything from pasta to vegetables and salads.
Why the mix of lettuces? Romain provides a really nice structure, while butter lettuce adds softness. I love them both! Feel free to play around with other lettuces here.
Easy Assembly
Feel free to substitute with any light salad dressing. I’m partial to making my own at home (you just can’t beat the flavor! 😉).
I’m real excited for you to try this next part. One bite and I think you’ll understand why these Italian breadcrumbs are enjoyed on top of pasta, risotto, roasted veggies, and more. Endlessly enjoyable wherever you want crispy, garlicky texture!
Skip sliced white bread for this recipe. Day-old rustic bread like sourdough, ciabatta, or country loaf produces the best texture and flavor.
Drizzle on just enough vinaigrette over the greens to lightly coat them. And once you add the dressing and pangrattato, serve immediately so the breadcrumbs stay wonderfully crisp!
Make It A Complete Meal
Because it’s light and bright, this salad pairs beautifully with richer main dishes. Serve it alongside juicy, oven-roasted chicken with crispy skin, a simple pan-seared crispy skin salmon, or grilled lamb chops.
If you’re sticking with “Italian restaurant” vibes, consider enjoying alonside a hearty pasta like rich, savory rigatoni bolognese or classic pasta alla vodka.
Once again, we’ve proven that a simple salad can still feel elegant and exciting. 😉 Once you add crunchy homemade pangrattato, you’ll want to sprinkle it on everything!
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Crisp Butter Lettuce Salad with Parmesan and Pangrattato
Equipment
Ingredients
For the Salad
- 1 small or ½ large head of butter lettuce, end trimmed
- 2 Romaine lettuce hearts, ends trimmed – if you can find baby Romaine lettuce, even better!
- Flaky sea salt
- Parmesan, finely grated
For the Pangrattato
- 3 Tbsp (45ml) olive oil
- 1 heaping cup (100g) of day-old or stale artisan bread (or you can use 3-4 pieces of sliced bread)
- 1 clove of garlic, grated
- 2 Tbsp pine nuts
- 2 Tbsp Parmesan, finely grated
- 1 Tbsp fresh mint, finely chopped (parsley is a great alternative if you want a less dominant flavor)
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Lemon Vinaigrette
- ½ cup (120ml) extra virgin olive oil
- 4 Tbsp (60ml) fresh lemon juice (from 2 medium lemons) + 1 tsp lemon zest
- 1 garlic clove, grated
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 Tbsp fresh parsley, finely chopped, optional
Instructions
- Wash and dry the lettuces, then tear the Romaine into not-too-small pieces. Leave the butter lettuce leaves whole if they’re on the smaller side. Arrange both lettuce leaves in individual salad bowls.
- Make breadcrumbs. Tear the bread into small pieces, then add to the bowl of a food processor. Pulse into coarse breadcrumbs.
- Make the pangrattato. Heat 3 Tbsp olive oil in a skillet over medium-low heat. Add 1 cup of breadcrumbs then cook, stirring often, until they begin to look golden brown and are crispy, about 5 minutes. Stir in 1 grated clove of garlic and 2 Tbsp pine nuts. Continue to toast, stirring often, until deep golden brown, being careful not to burn the pine nuts, a few minutes more. Remove from the heat, then immediately stir in 2 Tbsp finely grated Parmesan, 1 tsp chopped mint (or parsley), ¼ tsp kosher salt, and ¼ tsp black pepper. The residual heat melts the cheese slightly, helping it cling to the crumbs. Transfer to a bowl and let the pangrattato cool—it will crisp up even more as it rests.
- Make the lemon vinaigrette. In a bowl (or jar), whisk together 4 Tbsp (60ml) lemon juice, 1 grated clove of garlic, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp kosher salt, and ¼ tsp black pepper. Slowly drizzle in the extra virgin olive oil while whisking until emulsified (or simply pour into the jar, seal tightly, then shake until well mixed). Taste and adjust seasoning, then stir in chopped parsley if using.
- Assemble. Drizzle just enough vinaigrette to lightly coat the leaves. Toss gently, then finish with a generous handful of pangrattato, a pinch of flaky sea salt, and extra Parmesan if desired. Serve immediately for maximum crunch.
Notes
- Storage: Store lettuce, vinaigrette, and pangrattato separately. The dressing will keep for up to 4 days, while the pangrattato can be kept at room temperature in a sealed container for up to 3 days.
- To make a full meal, consider adding grilled chicken, shrimp, salmon, or even soft-boiled eggs.
Nutrition
Photography by Meg McKeehan.
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