Photo: Mixed Greens with Romano Crisps Recipe
Ingredients
- 1 cup grated Romano
- 12 ounces mixed greens, from bulk bin or packages found in produce department
- 1/4 cup (a handful) fresh herbs (whatever you have on hand: parsley, basil, chives, sage, etc.)
- Extra-virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
- Salt and pepper
Directions
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.
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By feistygalkmc_12...
Tulsa, OK
on March 31, 2005
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The crisps are a great idea-but the salad was a little too tangy or something for me.
By allysonschaeffe...
austin, TX
on February 15, 2005
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they served these cheese crisps at my wedding and they were DIVINE! i was eating them in my room at the end on my big platter of leftovers. i'm glad rachel recreated them for the rest of us laypersons to enjoy!
By chambers48_864479
Sunnyvale, CA
on August 23, 2004
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I saw the show where she made these and was impressed by how easy it was I had to try it. It was a big hit, everyone loved the "snowflakes" and wanted to know how it was done.
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