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 http://www.womansday.com/Recipes/Spring-Greens-with-Parmesan-Crisps.
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