Mixed Green Salad with Parmesan Crisps
Submitted by happyzhangbo
Mixed greens tossed with fresh herbs, cherry tomatoes, cucumbers, and toasted nuts get topped with crispy Parmesan wafers baked until golden for an elegant salad that looks restaurant-worthy.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThose crispy Parmesan crisps are easier to make than you’d think, and they transform a simple salad into something special.
You spread grated Parmigiano-Reggiano into thin circles on parchment, bake until golden and lacy, then let them cool into crisp wafers. Meanwhile, toss mixed greens with fresh herbs (whatever you have: basil, parsley, cilantro, chives), cherry tomatoes, shallots, and cucumbers. Dress it simply with olive oil and red wine vinegar, then crown each serving with a Parmesan crisp and toasted nuts.
It’s the kind of salad that makes people ask for the recipe.
Chef Tips
- Use real Parmigiano-Reggiano: The authentic aged cheese melts and crisps better than pre-grated domestic parmesan.
- Silicone mat or parchment: Either works, but silicone mats make removal easier and are reusable.
- Watch them closely: The crisps go from golden to burnt quickly. Pull them at the first sign of deep brown.
- Make crisps ahead: Store cooled crisps in an airtight container for up to 3 days.
Ingredients
Directions
To make the crisps:
Preheat the oven to 375℉ (190℃).
Line a baking sheet with a silicone mat or parchment paper.
Make 4 even, very thin circles of Parmigiano on the mat or paper, 2-inch apart.
Bake 7 to 8 minutes or until the cheese has melted, turned golden brown.
Remove the baking sheet from the oven and let the crisps cool for about 1 minute.
Using a spatula, remove the crisps from the silicone mat or parchment paper and transfer onto a plate.
To make the salad:
In a large bowl, place the greens and herbs.
Add the tomatoes, onions, and cucumbers.
Drizzle in half of the oil and vinegar and season with salt and pepper.
Gently toss the salad to combine.
Add the remaining oil and vinegar, season again if desired.
Arrange the salad on individual salad serving dish.
Sprinkle each salad with the toasted nuts and garnish with a Parmigiano crisp.
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