Saturday, September 4, 2010

Mixed Green Salad With Parmigiano Crisps (Frico)

Serve this with steamed mussels.

1 cup grated parmigiano-reggiano
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 extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup toasted chopped walnuts, sunflower seeds or chopped hazelnuts

Preparing 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.

* * * * * * * *

Preparing the salad:
In a large bowl, place washed and dried greens and herbs. Add the tomatoes, onions, and cucumbers. Drizzle in half of the oil and vinegar and season with salt. Gently toss the salad to combine, preferably with your hands. Add the remaining oil and vinegar, if needed, and season again with salt, if needed. The salad should not be soggy.

Arrange the salad on a platter or in individual plates or bowls. Sprinkle with the nuts and garnish with a parmigiano crisps.

Serves 4


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