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.

Butter Lettuce And Roasted Tomato Salad With Parmesan Crisps

Ingredients:

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
Snipped dill

Directions:

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.

Check out Vaults on Facebook and the band’s Website, where you can buy their music.

Cheers!