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Parmesan mixed salad greens well mixed herbs tomatoes shallots cucumbers olive oil red wine vinegar lemon juice salt nuts - walnuts
Viewed: 47 - Published at: 8 years agoIngredients
- 1 cup parmesan, parmigiano-reggiano cheese, grated
- 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
- 13 cup shallots thinly sliced, or red onion
- 1/2 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
- 13 cup nuts walnuts, pecans or hazelnuts, coarsely chopped, toasted
Method
- To make the crisps:
- Preheat the oven to 375F (190C).
- 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.
