Thursday, August 19, 2010

Parmesan Vinaigrette Salad

I made the parmesan crisps the night before my dinner party and in hindsight, it wasn't the best of ideas. Being stored in an airtight container made them a little gummy in texture and not as delightfully crisp as they were fresh from the oven. Not that I sampled one or more...not me!

The parmesan crisps are divine, I will be making them again for sure.  They would be great as chips as well.
Parmesan Crisps
makes 8 to 10 crisps

1/2 cup finely shredded Parmesan

Preheat oven to 450 degrees.

Pour a heaping tablespoon of Parmesan onto a silicone lined baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.

Bake for 5 to 6 minutes or until golden and crisp. Cool.

Parmesan Vinaigrette

¼ cup fresh lemon juice
¼ cup white vinegar
6 tablespoons grated Parmesan cheese
1 tablespoon whole grain mustard
2 teaspoons Worcestershire sauce
2 garlic cloves, minced
¾ cup extra-virgin olive oil

Combine all ingredients except the oil in a mini-food processor. Pulse to combine. Stream in the olive oil with the processor on to emulsify the dressing. Serve over mixed greens with Parmesan crisps.
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1 comment:

Catherine said...

Thanks for sharing your recipe and your tips as well, great help for me as a newbie in the kitchen, just starting ang enjoying cooking.

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