Romaine Salad with Parmesan Crisps

Name: Romaine Salad with Parmesan Crisps
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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

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Level: Easy

Total: 35 min
Active: 10 min

Yield: 4 servings

Level: Easy

Total: 35 min
Active: 10 min

Yield: 4 servings

Ingredients

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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

Directions

Watch how to make this recipe.

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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Romaine Salad with Parmesan Crisps

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