Mixed Green Salad With Parmesan Crisps
A crisp, herb-packed green salad topped with golden baked Parmesan wafers and a simple red wine vinegar dressing.
- 33
- min
- 4
- servings
- ~300
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Preheat the oven and line a baking tray with a silicone mat. Distribute the Parmesan into 4 thin, evenly spaced circles, making sure none of them overlap. Bake for 7 to 8 minutes until the cheese is melted, golden, and lacy in appearance.
- 2
Take the tray out of the oven and allow the crisps to firm up for about 1 minute. Carefully lift each one off the mat with a spatula and set aside on a plate.
- 3
Fill a clean sink with cold water and submerge all the salad greens, gently agitating to release any dirt. Carefully scoop the greens out of the water and transfer to a salad spinner. If they are particularly gritty, drain the sink, rinse it clean, and repeat the washing process.
- 4
Spin the greens until fully dry but still looking fresh and vibrant. If not serving immediately, wrap them loosely in kitchen towels, seal in plastic bags, and refrigerate in the crisper drawer.
- 5
In a large bowl, combine the greens and herbs, then add the tomatoes, onions, and cucumber. Drizzle in half the oil and vinegar, season with salt, and toss gently with your hands. Taste and add the remaining oil and vinegar as needed, adjusting the salt to taste. The salad should be well-seasoned but not overdressed.
- 6
Plate the salad on individual plates or in bowls. Scatter the nuts over each portion and finish with a Parmesan crisp on top.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
