MIXED GREEN SALAD WITH PARMIGIANO CRISPS
Steps:
- For the crisps:
- Preheat the oven to 375 degrees F. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of Parmigiano on the mat. Be sure that the circles are not touching. Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate.
- For the salad:
- Fill your sink with cool water. Toss in all the salad greens and gently swish until all the dirt and grit falls to the bottom of the basin. Gently lift the greens out of the water and put in a salad spinner. If the greens are especially dirty empty the sink, rinse to rid of dirt and repeat the process. Spin the greens until they are dry and still very fresh looking. If not using the greens right away, store them wrapped loosely in paper towels then sealed in plastic bags in the crisper drawer of your refrigerator.
- 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. Using your hands, gently toss the salad to combine. Taste! Add the remaining oil and vinegar, if needed and season again with salt, if needed (you probably will). The salad should be very flavorful but not soggy.
- Arrange the salad on individual salad plates or bowls. Sprinkle each salad with the nuts and garnish with a Parmigiano crisp.
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sarim rizvi
[email protected]This salad is the perfect way to start a healthy and delicious meal.
Tasha Inman
[email protected]I'm not a big fan of salads, but this one is really good. The Parmigiano crisps make it special.
Brandy Ramirez
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time.
Puskar Bohara
[email protected]I'm always looking for new salad recipes and this one is definitely a keeper.
Shannon Mayfield
[email protected]This salad is a great way to use up leftover greens.
Gino4shino McGill
[email protected]I love that this salad is so versatile. I can add or remove ingredients to suit my taste.
shahzad bajwa
[email protected]I've made this salad several times and it's always a hit. It's the perfect side dish for any meal.
Simpal Raj
[email protected]This salad is so refreshing and flavorful. I love the combination of greens, tomatoes, and Parmigiano crisps.
Ogidiga Nelson
[email protected]I love the way the Parmigiano crisps add a salty, cheesy flavor to the salad.
asrnis asrnis
[email protected]This is my go-to salad recipe. It's healthy, delicious, and easy to make.
Balawa Rakesa
[email protected]I'm not a big fan of salads, but this one is really good. The Parmigiano crisps make it special.
Samh Hawa
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that I can use whatever greens I have on hand.
Mahbubur Rahman
[email protected]I followed the recipe exactly and it turned out great! The dressing was light and flavorful, and the Parmigiano crisps were the perfect finishing touch.
Simlindile Nxele
[email protected]Delicious and refreshing! I love the combination of greens, tomatoes, and Parmigiano crisps. This salad is perfect for a light lunch or dinner.
Sk Amir khan
[email protected]This salad was a hit at my dinner party! The flavors all came together perfectly, and the Parmigiano crisps added a touch of elegance. I will definitely be making this again.