lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

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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