LEAFY SALAD WITH CRISP APPLE SLICES AND PARMESAN CHEESE CURLS
curly lettuce leaves to catch the dressing, crispy, crunchy apple slices, rich, salty parmesan cheese. This is a salad that ROCKS!
Provided by evelynathens
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Have previously washed your lettuces and spun dry, or put in a large, clean pillow case and swung over your head for a few seconds (this really works! The centrifugal force gets the water off the leaves and the pillow case absorbs it- don't let anyone see you doing this- they'll think you're insane).
- Whisk together the dressing ingredients in a small bowl.
- Combine the lettuces in a large bowl and toss well.
- Add the apples and nuts and drizzle with the dressing.
- Toss again.
- Using a vegetable peeler or sharp paring knife, shave curls off if a wedge of parmesan over the top (be generous!).
- Serve at once as the lettuce will start to wilt with time.
PARMESAN SALAD BOWL
This idea was the result of a comment on my parmesan crisp recipe stating that they liked to drape the crisp over a coffee cup while still hot to make a little bowl. I was about to prepare dinner, so I thought I would try it. This is a delicious way to serve anything that would taste good with parmesan cheese in or on it.
Provided by Larry E Vaughn
Categories Cheese
Time 8m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Preheat broiler with rack on the middle shelf.
- Place parchment paper to cover broiler pan.
- Lightly spray with vegetable cooking spray.
- Place 4 ounces of the grated parmesan in the center of the pan.
- Flatten the Parmesan out into a circle about 1/4 inch thick.
- Sprinkle with dried red sweet pepper.
- Broil 3 minutes.
- Remove from oven and slip paper onto a cooking rack.
- Prepare pan with a second sheet of parchment paper.
- Prepare remaining parmesan and cook as before.
- Meanwhile, remove parmesan from the first paper and drape over an inverted cereal bowl and let cool ten minutes or more.
- Repeat this process for the second batch.
- Makes two very pretty bowls.
Nutrition Facts : Calories 490.1, Fat 32.5, SaturatedFat 19.6, Cholesterol 100, Sodium 1737, Carbohydrate 4.7, Sugar 1.1, Protein 43.7
LEAF-LETTUCE SALAD WITH PARMESAN CRISPS
From the Friuli region of Italy, the Parmesan wafers known as frico add a crisp and salty counterpoint to the salad.
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Divide the cheese into four mounds on a parchment-lined baking sheet, at least 4 inches apart. With the back of a spoon, spread each mound into an even 4-inch round.
- Bake until melted and golden brown, about 10 minutes, rotating the sheet halfway through. With a thin metal spatula, transfer the crisps to a wire rack; let cool.
- Tear the lettuce leaves into bite-size pieces (about 12 cups). Toss with the vinaigrette; season with salt and pepper. Serve the salad with the Parmesan crisps.
- In a blender, combine the lemon juice, mustard, herbs, garlic, and 1/4 cup cold water; season with salt and pepper. Purée until smooth. With the motor running, add the olive oil in a steady stream until emulsified.
ESCAROLE, PEAR, PARMESAN, AND BASIL LEAF SALAD
Fresh basil and pears team up to offer a winning combination of delicate fruit and herbal notes to this bright, crisp salad.
Provided by Mindy Fox
Categories Salad Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Basil Healthy Escarole Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8-10 servings
Number Of Ingredients 13
Steps:
- Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2-3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside.
- Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, mustard, and 1/4 tsp. pepper in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.
- Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper. Top with remaining hazelnuts.
- Do Ahead
- The dressing can be made up to 1 day ahead. Whisk well before using.
PARSLEY LEAF SALAD
Parsley salad has an earthier flavor than one made with lettuce; the pine nuts, capers, and red onion make each bite even more interesting and tasty.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, shaking once, until golden and fragrant, 10 minutes. Transfer to a plate to cool.
- With a vegetable peeler, peel 8 long pieces of zest from orange; cut lengthwise into very thin strips. Halve orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use). Add vinegar, onion, and salt; let stand 10 minutes. Add capers, olives, parsley, pine nuts, and zest to bowl. Season with pepper; toss thoroughly with oil. Divide among six plates.
Nutrition Facts : Calories 82 g, Fat 6 g, Fiber 2 g, Protein 3 g, Sodium 128 g
LEAF-LETTUCE SALAD WITH PARMESAN CRISPS
Enliven your salad with these cheese crisps.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Divide grated Parmesan cheese into 4 mounds on a parchment-lined baking sheet, at least 4 inches apart. With the back of a spoon, spread each mound into an even 4-inch round.
- Bake until melted and golden brown, rotating sheet halfway through, about 10 minutes. With a thin metal spatula, transfer crisps to a wire rack; let cool.
- Tear red or green leaf lettuce into bite-size pieces (about 12 cups). Toss with Reduced-Fat Herb Vinaigrette; season with coarse salt and ground pepper. Serve salads with Parmesan crisps.
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