Radicchio and apple salad with parmesan crisps
Delight your taste buds with a refreshing Radicchio and apple salad complemented by crispy parmesan crisps. Perfect harmony of flavors and textures.
Ingredients:
- ounces Parmesan, finely grated, divided
- tablespoons honey
- small shallot, finely chopped
- cup olive oil
- tablespoons white wine vinegar
- teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- medium heads of radicchio, leaves separated, torn in half if large
- bunch medium arugula, tough stems removed
- large Pink Lady apple, thinly sliced
- Flaky sea salt (such as Maldon)
Instructions:
- Preheat the oven to 350°F. Place 4 ounces of grated Parmesan cheese divided into 8 portions on a baking sheet lined with a silicone mat. Alternatively, you can use parchment paper coated with nonstick spray. Use your fingers to flatten the cheese mounds. Bake until the cheese turns golden and melts, which usually takes about 6 to 8 minutes. Once done, move the baking sheet to a wire rack and allow it to cool before breaking the crisps into smaller pieces.
- Warm honey in a small skillet over medium heat. Combine the warmed honey with shallots, oil, vinegar, mustard, kosher salt, and pepper in a large bowl. Mix well to create a vinaigrette dressing.
- Add radicchio, arugula, apple, and the remaining grated Parmesan cheese to the vinaigrette. Toss everything together until evenly coated. Season with sea salt and pepper. Serve the salad topped with the Parmesan crisps.
- PREP AHEAD TIP: You can prepare the vinaigrette and Parmesan crisps (before breaking them) a day ahead. Remember to cover and refrigerate the vinaigrette. Store the crisps in an airtight container at room temperature. Reheat them briefly if necessary to restore crispiness.
Summary:
- Calories: 1691 kcal
- Fat: 117 g
- Protein: 72 g
- Carbs: 96 g
- Potassium: 2093 mg
- Magnesium: 237 mg