Mixed Green Salad with Parmesan Crisps
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Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
Parmesan cheese
|
|
| 5 | cups |
mixed salad greens
well washed and drained |
*
|
| 1 | cup |
mixed herbs
fresh, such as parsley, basil, cilantro, chives... |
* |
| 1 | cup |
cherry tomatoes
halved |
|
| ⅓ | cup |
shallots
thinly sliced, or red onion |
*
|
| ½ | cup |
cucumbers
peeled and thinly sliced |
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | x |
salt and black pepper
freshly ground pepper, to taste |
*
|
| ⅓ | cup |
nuts
walnuts, pecans or hazelnuts, coarsely chopped, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
Parmesan cheese
|
|
| 1.2 | l |
mixed salad greens
well washed and drained |
*
|
| 237 | ml |
mixed herbs
fresh, such as parsley, basil, cilantro, chives... |
* |
| 237 | ml |
cherry tomatoes
halved |
|
| 79 | ml |
shallots
thinly sliced, or red onion |
*
|
| 118 | ml |
cucumbers
peeled and thinly sliced |
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 15 | ml |
lemon juice
|
|
| 1 | x |
salt and black pepper
freshly ground pepper, to taste |
*
|
| 79 | ml |
nuts
walnuts, pecans or hazelnuts, coarsely chopped, toasted |
|
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.
