Mixed green salad with parmigiano crisps
Delight in a refreshing mixed green salad topped with crispy, savory parmigiano crisps. A flavorful blend of textures and tastes awaits!
Ingredients:
- 1 cup grated Parmigiano
- 4 cups salad greens, such as mesclun, arugula, red leaf, romaine or baby spinach
- 1 cup mixed fresh herb leaves, such as parsley, basil, oregano, chives or cilantro
- 1 cup grape tomatoes, cut in 1/2
- 1/4 cup thinly sliced red onions
- 1/2 cup cucumber, peeled and thinly sliced
- 1/4 cup high quality extra-virgin olive oil
- 1/4 cup red wine vinegar
- Salt
- 1/4 cup toasted chopped walnuts, sunflower seeds or chopped hazelnuts
Instructions:
- For the crisps:
- Preheat the oven to 190 °C. Prepare a baking sheet by lining it with a silicone mat. Create four even, very thin circles of Parmigiano on the mat, ensuring they are spaced apart. Bake for 7 to 8 minutes or until the cheese is melted, golden brown, and has a lacy appearance. Take the baking sheet out of the oven and let the crisps cool for around 1 minute. Use a spatula to remove the crisps from the silicone mat and place them on a plate.
- For the salad:
- Fill your sink with cold water. Put all the salad greens into the water and gently agitate them until any dirt or grit sinks to the bottom of the sink. Carefully lift the greens out of the water and place them in a salad spinner. If the greens are particularly dirty, empty the sink, rinse it out, and repeat the washing process. Spin the greens until they are dry and still appear fresh. If you're not using the greens immediately, store them wrapped loosely in paper towels and then sealed in plastic bags in the vegetable drawer of your refrigerator.
- In a large bowl, combine the greens and herbs. Mix in the tomatoes, onions, and cucumbers. Drizzle half of the oil and vinegar over the salad and season with salt. Gently toss the salad with your hands to mix everything together. Taste the salad and adjust by adding more oil and vinegar, if necessary, and seasoning with additional salt, if needed (which you likely will). The salad should be well-seasoned but not overly wet.
- Plate the salad on individual plates or in bowls. Sprinkle each serving with nuts and top off with a Parmigiano crisp.
Summary:
- Calories: 1357 kcal
- Fat: 112 g
- Protein: 64 g
- Carbs: 27 g
- Potassium: 1376 mg
- Magnesium: 190 mg