Best Mixed Greens With Pancetta And Shaved Parmesan Recipes

GRILLED BITTER GREENS WITH SHAVED PARMESAN

Grilled Bitter Greens with Shaved Parmesan image

Radicchio is a robust lettuce whose bitterness is complemented by a quick flash on the grill. Grilled in quarters until the outside is slightly charred while the inner core stays crunchy and raw, the two textures get tossed together when chopped. The natural sweetness of orange and soft, buttery Parmesan bring the flavors to life, particularly when paired with a crisp white wine.

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 8

Ingredients

1/3 cup extra-virgin olive oil, plus more for drizzling
2 anchovies, finely chopped
Juice of 1 orange
2 heads radicchio, quartered through the core
Crusty bread, for serving, such as a baguette
2 tablespoons chopped fresh flat-leaf parsley
2 ounces fine-quality Parmesan, thinly shaved
Freshly ground pepper

Steps:

1. Preheat an outdoor grill to medium-high heat. Whisk together 1/4 cup of the olive oil, anchovies, and orange juice in a bowl to make the dressing. Set aside.
2. Toss the radicchio quarters in a bowl with the remaining 1 1/2 tablespoons oil. Grill until lightly charred and beginning to wilt, turning occasionally, 7 to 10 minutes total. Meanwhile, brush or drizzle the bread with olive oil and toast alongside the radicchio.
3. Remove the radicchio and chop into bite-size pieces, discarding the core. Toss with the dressing and sprinkle with the parsley. Divide among 4 plates and shave the Parmesan over the top with a vegetable peeler. Serve with the grilled bread.

Nutrition Facts : Calories 243, Fat 22 grams, SaturatedFat 4.5 grams, Cholesterol 14 milligrams, Sodium 209 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 6 grams

HARICOTS VERTS WITH SHAVED PARMESAN

Haricots Verts With Shaved Parmesan image

Provided by Sandra Lee

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

3/4 pound ready-to-cook haricots verts
2 tablespoons sour cream
1 teaspoon lemon juice
1/4 cup shaved parmesan cheese
Freshly ground black pepper

Steps:

Place the haricots verts in a large microwave-safe bowl. Cover and microwave on high for 5 to 7 minutes. Remove and drain, if necessary. In a small bowl, whisk together the sour cream and lemon juice. Pour over the haricots verts and toss to coat.
Serve immediately with shaved parmesan and freshly ground pepper.

Nutrition Facts : Calories 71 calorie, Fat 3 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 63 milligrams, Carbohydrate 5 grams, Fiber 2 grams, Protein 3 grams, Sugar 2 grams

MIXED GREENS WITH GRAPEFRUIT, FENNEL, AND PARMESAN

Mixed Greens with Grapefruit, Fennel, and Parmesan image

Categories Salad Leafy Green Side No-Cook Quick & Easy Parmesan Grapefruit Fennel Arugula Radish Watercress Lettuce Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8

Number Of Ingredients 13

Ingredients

For the dressing
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
3 tablespoons fresh grapefruit juice
3 tablespoons white-wine vinegar
1 1/2 teaspoons Dijon-style mustard
1/2 cup olive oil
1/3 cup minced fresh parsley leaves (preferably flat-leafed)
8 cups coarsely shredded romaine, rinsed and spun dry
3 cups arugula or watercress, coarse stems discarded and the leaves washed well and spun dry
3 cups thinly sliced fennel bulb (sometimes called anise, available at most supermarkets)
1 cup thinly sliced radishes
3 ounces Parmesan, shaved into curls with a vegetable peeler (about 1 1/2 cups)
3 large grapefruit, the zest and pith cut away with a serrated knife and the flesh cut into sections

Steps:

Make the dressing:
In a small bowl whisk together the garlic paste, the grapefruit juice, the vinegar, and the mustard, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the parsley and salt and pepper to taste.
In a large bowl toss together the romaine, the arugula, the fennel, the radishes, and the dressing, add the Parmesan and the grapefruit sections, cut into 1-inch pieces, and toss the salad gently.

MIXED GREENS WITH PARMESAN WALNUTS

Mixed Greens with Parmesan Walnuts image

An easy-to-make, "dressed-up" salad that is sure to impress!

Provided by Betty Crocker Kitchens

Categories Lunch

Time 25m

Yield 12

Number Of Ingredients 10

Ingredients

2 tablespoons butter or margarine
1/4 teaspoon hickory smoked salt or seasoned salt
1 1/2 cups walnut pieces
3 tablespoons grated Parmesan cheese
1 medium head iceberg lettuce
1 medium bunch leaf lettuce
1/2 bunch curly endive
1/2 small head radicchio
6 oz fresh spinach leaves
1/3 to 1/2 cup oil-and-vinegar dressing

Steps:

Heat oven to 350°F. In 9-inch square pan, heat butter and salt in oven 2 to 3 minutes or until bubbly. Stir in walnuts. Bake uncovered 5 minutes. Sprinkle with cheese; toss until walnuts are evenly coated. Bake 3 to 5 minutes longer or until cheese is light brown; cool.
Into large bowl, tear lettuce, endive, radicchio and spinach into bite-size pieces (about 12 cups). Add dressing and walnuts; toss until greens are well coated.

Nutrition Facts : Calories 160, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g