Mixed Greens with Romano Crisps
Heat a nonstick skillet or griddle pan over medium high heat.
Pile 1 tablespoonful of grated cheese in several spots on the hot pan, allowing about 1/2 inch between each pile. Cheese will melt, bubble, and form a cheesy lace. When the crisps turn light golden in color, remove them from pan carefully with a thin spatula. The cheese crisps will harden as they cool.
Combine lettuces and fresh herbs, drizzle mixed greens with extra-virgin olive oil and balsamic vinegar, just enough to coat. Season with salt and pepper.
Top dressed salad with crisps.
Recipe courtesy Rachael Ray
Recipe courtesy of Emeril Lagasse