Leaf-Lettuce Salad with Parmesan Crisps
From the Friuli region of Italy, the Parmesan wafers known as frico add a crisp and salty counterpoint to the salad.
Recipe information
Yield
Serves 6
Ingredients
Reduced-Fat Herb Vinaigrette
Preparation
Step 1
Preheat the oven to 350°F. Divide the cheese into four mounds on a parchment-lined baking sheet, at least 4 inches apart. With the back of a spoon, spread each mound into an even 4-inch round.
Step 2
Bake until melted and golden brown, about 10 minutes, rotating the sheet halfway through. With a thin metal spatula, transfer the crisps to a wire rack; let cool.
Step 3
Tear the lettuce leaves into bite-size pieces (about 12 cups). Toss with the vinaigrette; season with salt and pepper. Serve the salad with the Parmesan crisps.
Reduced-Fat Herb Vinaigrette
Step 4
In a blender, combine the lemon juice, mustard, herbs, garlic, and 1/4 cup cold water; season with salt and pepper. Purée until smooth. With the motor running, add the olive oil in a steady stream until emulsified.
