This is a salad for salad-haters.
2 cloves garlic, minced2/3 cup grated Pecorino-Romano cheese, plus more for serving1 clove garlic3 romaine hearts, ends trimmed, leaves separated, washed, and driedMake the rye crisps:In a food processor, pulse the bread until coarse crumbs form. Spread the crumbs on a baking sheet and toss them with the oil, garlic, herbs, and a pinch of salt until evenly coated. Roast the crumbs, tossing occasionally, until they’re golden brown, 15 to 20 minutes.
Once cooled, the rye crisps can be stored in an airtight container at room temperature for up to 2 weeks.In a mini food processor, pulse all of the ingredients together until they’re well combined and the dressing has emulsified. Place the lettuce leaves in a large bowl and scatter them with the torn mint. Pour about 3/4 cup of the vinaigrette over the leaves, gently tossing until well coated, adding more dressing if needed.
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