Field Greens with Parmesan Crisps

Those fresh, spring greens. If you’re looking for a fresh side or a small meal, this salad will fit the bill. Super easy to make and very satisfying!

Here’s How to Do it:

Start by making the crisps. Preheat the oven to 425° –

Grate some parmesan cheese (use real cheese, not the canned).  Make little mound of about 2 Tablespoons of the cheese on a parchment lined baking sheet.

Sprinkle the garlic powder over all the mounds evenly.

Bake for about 5 to 7 minutes, until the cheese is melted and the edges start to brown.

Take them out of the oven and slide the parchment onto a cooling rack.

Before the rounds cool, curl a few and let them cool into that position.

Cool for about an hour.

While the crisps are cooling, make the vinaigrette.

Put all the ingredients into a bowl and whisk until it has emulsified – and is well blended.

Now assemble the salad. Lay the greens in a salad dish. Add some tomatoes, parmesan cheese shavings –

Toss with the vinaigrette. Top it off with a couple of crisps and serve!

Field Greens with Parmesan Crisps and White Balsamic Vinaigrette

A super easy salad that says Spring with every bite.

Parmesan Crisps

  • 1 cup grated parmesan ((not canned))
  • 1/2 teaspoon garlic powder

White Balsamic Vinaigrette

  • 1 Tablespoon Olive oil
  • 2 Tablespoons White Balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon Ground, black pepper
  • 1/2 teaspoon Minced, fresh garlic
  • 1/4 teaspoon Mayonnaise

Salad

  • 6 cups Spring field green
  • 20 grape tomatoes
  • 4-6 Tablespoon Shaved parmesan
  • 1 Avocado
  • 8 Parmesan Crisps
  • 1 White Balsamic Vinaigrette recipe

Parmesan Crisps

  1. Start by making the crisps. Preheat the oven to 425° 

  2. Grate some parmesan cheese (use real cheese, not the canned). 

  3. Make little mound of about 2 Tablespoons of the cheese on a parchment lined baking sheet.

  4. Sprinkle the garlic powder over all the mounds evenly. 

  5. Bake for about 5 to 7 minutes, until the cheese is melted and the edges start to brown.

  6. Take them out of the oven and slide the parchment onto a cooling rack. 

  7. Before the rounds cool, curl a few and let them cool into that position. Cool for about an hour.

Vinaigrette

  1. While the crisps are cooling, make the vinaigrette.

     Put all the ingredients into a bowl and whisk until it has emulsified – and is well blended.

Salad Assembly

  1. Now assemble the salad. Lay the greens in a salad dish. 

    Add some tomatoes, avocado, parmesan cheese flakes and toss with the vinaigrette. 

  2.  Top it off with a couple of crisps and serve!

Goes great with a Sober Greyhound (that’s grapefruit juice and grapefruit LaCroix water)!

© Copyright 2019 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!