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Cacio e Pepe Salad

A bold, creamy twist on a Caesar salad without the anchovies or mustard. Crisp romaine, crunchy Pecorino-crusted croutons, and a silky black pepper spiked dressing make this salad unapologetically cheesy and peppery.
Course Salad/Side Dish
Cuisine Italian American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 Servings
Calories 222kcal
Author Meghan Birnbaum

Equipment

  • Baking sheet
  • Salad spinner or clean kitchen towel
  • Mixing bowls (1 large, 1 small)
  • Whisk or fork
  • Microplane or fine grater
  • Measuring spoons

Ingredients

Croutons:

  • 2 cups Italian bread torn, preferably day-old
  • 2 tablespoons olive oil
  • 2 tablespoons Pecorino Romano finely grated
  • 1 teaspoon freshly cracked black pepper
  • Pinch of salt

Dressing:

  • ½ cup Pecorino Romano finely grated
  • ¼ cup olive oil
  • 1 tablespoon lemon juice optional, for brightness
  • 1-2 tablespoons warm water
  • 1 teaspoon freshly cracked black pepper
  • Salt to taste

Salad:

  • 3-4 Little Gem (or 2–3 romaine hearts) chopped (about 6–8 cups)
  • Zest of 1 lemon
  • Extra Pecorino Romano shaved or grated, for topping

Instructions

  • Make the croutons: Preheat oven to 375°F (190°C). In a bowl, toss torn Italian bread with olive oil, grated Pecorino, black pepper, and a pinch of salt. Spread evenly on a baking sheet and bake for 10–15 minutes, flipping once, until golden and crisp. Let cool completely on the baking sheet.
  • Make the dressing: In a small bowl, whisk together Pecorino, lemon juice (if using), and cracked black pepper. Slowly drizzle in olive oil while whisking until well combined. Add warm water a little at a time and whisk until creamy and emulsified. Season to taste with salt.
  • Build the salad: Wash and dry the lettuce thoroughly. In a large bowl, toss the greens with the Cacio e Pepe dressing until evenly coated.
  • Finish and serve: Add croutons and toss lightly. Top with lemon zest and a generous handful of shaved or grated Pecorino. Serve immediately.

Notes

  • Croutons should cool on the baking sheet to stay crisp.
  • Warm water helps the cheese blend smoothly into the dressing.
  • Add extra black pepper just before serving for an extra hit of “pepe” energy.
  • This salad is best served fresh, but you can prep the croutons and dressing a day ahead.

Nutrition

Serving: 1Serving | Calories: 222kcal | Carbohydrates: 7g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 159mg | Potassium: 171mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4963IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 1mg