Lettuce move on to today’s super salad.
If you have never made Parmesan crisps, you are in for a real treat. They are so easy to make. Just spread some shredded cheese on a baking sheet and cook in a hot oven until the edges get all crunchy and the center is set, but still soft. The crisps are terrific in salads or just as a snack by themselves.
Roasted tomatoes, dill and some gherkins, along with the Parmesan crisps, make this tender lettuce salad really special.
10 cherry tomatoes
1/2 tablespoon olive oil
1 teaspoon balsamic vinegar
3/4 cup Parmesan cheese, shredded
Butter lettuce leaves, torn
4 pickled gherkins, chopped
1. Preheat oven to 375℉.
2. Toss cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper. Roast in oven for about 20 minutes or until tomatoes burst and brown in a few spots. Remove from oven and set aside.
3. Raise oven temperature to 400℉.
4. Sprinkle heaping tablespoons of Parmesan on a silicone or parchment lined baking sheet, spacing cheese at least 1/2 inch apart. Reserve 1/4 cup Parmesan for serving. Bake for about 5 minutes until crisp and golden brown. Cool.
5. Divide lettuce and gherkins between salad plates. Top with a few roasted tomatoes and drizzle with the pan juices. Sprinkle with dill and add Parmesan crisps before serving.
Serves 2 to 4
Recipe from Donna Hay Magazine
I have somewhat of an obsession with Portishead. They immediately came to mind, along with a dash of Florence & The Machine, when I first heard ‘Premonitions’. The song is from a new band called Vaults and wow, does that lead singer have a powerful voice.