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Monday, June 22, 2009

Spring Greens with Parmesan Crisps

We are still overrun with lettuce from our garden. Here’s another salad recipe that we discover to use some of the lettuce.

This recipe is from Woman’s Day at


1/2 cup shredded Parmesan
2 1/2 Tbsp lemon juice
2 tsp Dijon mustard
1/4 tsp freshly ground pepper
1/4 cup olive oil
2 heads Boston lettuce, torn into bite-size pieces (6 to 8 cups)
2 cups torn curly endive
2 Tbsp each snipped chives and dill

1. Heat oven to 375ºF. You'll need a baking sheet lined with nonstick foil. Spoon Parmesan into eight 3-in. rounds, 1 Tbsp each, 1 in. apart on foil. Bake 6 to 7 minutes until golden. To curl, remove crisps from foil with tongs while hot. Drape over a rolling pin until cool enough to retain curve.

2. Whisk lemon juice, mustard and pepper in small bowl; slowly whisk in oil until blended.

3. Toss lettuce and curly endive with herbs and dressing. Serve with crisps

Sensei Tim Rosanelli
Maximum Impact Karate
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