Romaine Salad with Parmesan Crisps

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


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