Italian salad with parmesan crisps
Experience the delightful blend of fresh veggies in this classic Italian salad topped with crispy parmesan crisps for an extra burst of flavor. Buon appetito!
Ingredients:
- 6 tablespoons grated Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons green olives, pitted and roughly chopped
- 1/2 teaspoon lemon zest plus 2 tablespoons lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium head radicchio, leaves separated and torn
- 1 cup arugula
- 2 blood oranges, peeled and thinly sliced
Instructions:
- To make the Parmesan crisps: Preheat your oven to 180 °C. Prepare a baking sheet by lining it with parchment paper.Drop 6 tablespoon-size portions of cheese onto the parchment paper, leaving some space between them as they will spread while melting. Bake until the cheese is completely melted, which should take around 5 minutes. Gently move the crisps onto a baking rack to cool down before adding them to the salad.For the green olive dressing: In a mason jar, mix together the olive oil, olives, lemon zest and juice, mustard, salt, and pepper. Close the lid securely and shake well until the ingredients are fully combined.For the salad: Arrange radicchio leaves and arugula on a large platter. Add the citrus pieces among the greens. Give the dressing one final shake and drizzle it over the salad. Top it off with the Parmesan crisps and serve.
Summary:
- Calories: 876 kcal
- Fat: 71 g
- Protein: 25 g
- Carbs: 40 g
- Potassium: 983 mg
- Magnesium: 80 mg