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Romaine Salad with Parmesan Crisps

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  • Level: Easy
  • Total: 35 min
  • Active: 10 min
  • Yield: 4 servings
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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 


  1. 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.
  2. Meanwhile, toast the pine nuts in a medium pan over high heat, tossing occasionally, until golden in spots, 3 to 5 minutes.
  3. Toss romaine, tomatoes, radishes, pine nuts, olive oil, vinegar and some salt and pepper in a large bowl. Top with Parmesan crisps and serve.