Mixed Greens with Romano Crisps

Name: Mixed Greens with Romano Crisps
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 6 servings
Cuisine: italian
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

Getting reviews...

Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 6 servings

Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 6 servings

Ingredients

Deselect All

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.