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

  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!