Mixed Greens with Romano Crisps

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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 6 servings
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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


  1. Heat a nonstick skillet or griddle pan over medium high heat.
  2. 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.
  3. 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.
  4. Top dressed salad with crisps.
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