ROMAINE SALAD WITH PARMESAN CRISPS

Romaine Salad with Parmesan Crisps image

Provided by Nancy Fuller

Time 35m

Yield 4 servings

Number Of Ingredients 8

Previous Next

1 cup shredded Parmesan cheese
1/2 cup pine nuts
1 head romaine lettuce, chopped
1 pint grape tomatoes, halved
6 radishes, cut into quarters
3 to 4 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
Kosher salt and ground black pepper

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.