Field Greens with Parmesan Crisps

Those fresh, spring greens. If you’re looking for a fresh side or a small meal, this salad will fit the bill. Super easy to make and very satisfying!

Here’s How to Do it:

Start by making the crisps. Preheat the oven to 425° –

Grate some parmesan cheese (use real cheese, not the canned).  Make little mound of about 2 Tablespoons of the cheese on a parchment lined baking sheet.

Sprinkle the garlic powder over all the mounds evenly.

Bake for about 5 to 7 minutes, until the cheese is melted and the edges start to brown.

Take them out of the oven and slide the parchment onto a cooling rack.

Before the rounds cool, curl a few and let them cool into that position.

Cool for about an hour.

While the crisps are cooling, make the vinaigrette.

Put all the ingredients into a bowl and whisk until it has emulsified – and is well blended.

Now assemble the salad. Lay the greens in a salad dish. Add some tomatoes, parmesan cheese shavings –

Toss with the vinaigrette. Top it off with a couple of crisps and serve!

Print

Field Greens with Parmesan Crisps and White Balsamic Vinaigrette

A super easy salad that says Spring with every bite.

Course: Salad

Keyword: avocado, field greens, greens, parmesan, springtime

Servings: 4 People

Author: HelenFern

Ingredients

Parmesan Crisps

• 1 cup grated parmesan (not canned)
• 1/2 teaspoon garlic powder

White Balsamic Vinaigrette

• 1 Tablespoon Olive oil
• 2 Tablespoons White Balsamic vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon Ground, black pepper
• 1/2 teaspoon Minced, fresh garlic
• 1/4 teaspoon Mayonnaise

Salad

• 6 cups Spring field green
• 20 grape tomatoes
• 4-6 Tablespoon Shaved parmesan
• 1 Avocado
• 8 Parmesan Crisps
• 1 White Balsamic Vinaigrette recipe

Instructions

Parmesan Crisps

1. Start by making the crisps. Preheat the oven to 425° 

2. Grate some parmesan cheese (use real cheese, not the canned). 

3. Make little mound of about 2 Tablespoons of the cheese on a parchment lined baking sheet.

4. Sprinkle the garlic powder over all the mounds evenly. 

5. Bake for about 5 to 7 minutes, until the cheese is melted and the edges start to brown.

6. Take them out of the oven and slide the parchment onto a cooling rack. 

7. Before the rounds cool, curl a few and let them cool into that position. Cool for about an hour.

Vinaigrette

1. While the crisps are cooling, make the vinaigrette.

    Put all the ingredients into a bowl and whisk until it has emulsified - and is well blended.

Salad Assembly

1. Now assemble the salad. Lay the greens in a salad dish. 

   Add some tomatoes, avocado, parmesan cheese flakes and toss with the vinaigrette. 

2.  Top it off with a couple of crisps and serve!

Goes great with a Sober Greyhound (that’s grapefruit juice and grapefruit LaCroix water)!

© Copyright 2019 The Lazy Gastronome

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