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.
BOSTON LETTUCE WITH SHAVED PARMESAN
Sometimes the best salad is the simplest one -- this dish features buttery Boston lettuce, shaved Parmesan, and a classic vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a small bowl or jar, whisk or shake vinegar, mustard, and oil until combined and thickened; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
- In a large bowl, combine lettuce with dressing and 3/4 cup cheese; toss gently to coat. Divide among plates, and top with remaining 1/4 cup cheese. Serve immediately.
Nutrition Facts : Calories 71 g, Fat 6 g, Fiber 1 g, Protein 4 g
ROMAINE SALAD WITH PARMESAN CRISPS
Steps:
- Preheat the oven to 350 degrees F. Spread the Parmesan in a flat, even layer on a silicone baking mat or parchment-lined baking sheet. Bake until the cheese is crisp and golden, about 10 minutes. Let cool, then break into big pieces.
- Meanwhile, toast the pine nuts in a medium pan over high heat, tossing occasionally, until golden in spots, 3 to 5 minutes.
- Toss romaine, tomatoes, radishes, pine nuts, olive oil, vinegar and some salt and pepper in a large bowl. Top with Parmesan crisps and serve.
CELERY AND PARMESAN SALAD
Provided by Ina Garten
Categories side-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
- When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.
LEAF LETTUCE SALAD
Sometimes the simple things are the best...Another one of the recipes that I grew up with way back when... If you don't grow your own, you can get leaf lettuce at a produce stand, a farmer's market or many grocery stores carry it...
Provided by Tom Collins
Categories Greens
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put the Mayonnaise, Vinegar and Sugar into a bowl and stir until mixed --
- Place in the refrigerator to allow the ingredients to blend and to allow time for the sugar to dissolve --
- Remove the individual leaves from the main plant -- Do not cut, pull them apart --
- Rinse each leaf under cold water and shake excess water off the leaves --
- Remove the tender portion of the leaf from the stalk and discard the stalk --
- 'Tear' leaves into whatever size you think will fit into your mouth --
- This is enough dressing for about half a large bunch of lettuce -- Remaining lettuce can be stored in the refrigerater, covered, for use tomorrow --
- Start by tossing a third or so of the lettuce with the dressing and add lettuce until the lettuce is coated well with the dressing -- (you don't want a pool of sauce in the bottom of the bowl but you want the lettuce well coated) --
- This is best if the lettuce is mixed with the dressing just prior to eating -- The flavor won't change but the lettuce tends to get soggy after about an hour after mixed with the dressing -- .
Nutrition Facts : Calories 280.5, Fat 19.8, SaturatedFat 2.9, Cholesterol 15.3, Sodium 443.2, Carbohydrate 26.1, Fiber 1.2, Sugar 13.9, Protein 1.8
RED LEAF CAESAR SALAD WITH GRILLED PARMESAN CROUTONS
Provided by Melissa Clark
Categories Salad Cheese Fish Side Quick & Easy Summer Grill/Barbecue Lettuce Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- For the croutons, prepare grill (medium-high heat). Rub with garlic clove and brush with olive oil:
- 6 3/4-inch-thick slices country bread
- Grill bread 1 minute, turn over, then sprinkle with:
- 3 tablespoons freshly grated Parmesan cheese
- Cover and grill until cheese melts, about 1 minute longer.
- In large bowl, toss:
- 12 ounces red leaf lettuce
- Dressing
- Salt and pepper
- Divide salad and croutons among plates. Before serving, top salad with:
- 1 1/2 ounces shaved Parmesan cheese
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.
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