Romaine Salad With Parmesan Crisps Recipes

Steps:

• Melt the butter in a medium skillet over medium heat. Add the breadcrumbs, 1/2 teaspoon salt and a bunch of grinds of pepper (about 20 grinds) and cook, stirring constantly, until the crumbs are golden brown, about 5 minutes. It's important to stir the whole time to make sure that they do not burn--which will happen if they sit too long in the skillet untouched. Once golden, immediately transfer them to a plate to cool and stop the cooking process. Set aside.
• Whisk the yogurt, mustard, Worcestershire, lemon zest and juice, garlic, 3 tablespoons water, 1/2 teaspoon salt and about 20 grinds of black pepper in a small bowl until smooth, creamy and combined.
• And add the romaine to a serving bowl. Sprinkle in 3/4 cup of the breadcrumbs, 3/4 cup of the Parmesan and the dressing and toss until the lettuce is nicely coated. Sprinkle the remaining breadcrumbs and Parmesan on top and serve immediately.

Steps:

• For the Parmesan crisps: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place 6 tablespoon-size mounds of cheese on the parchment a few inches from one another; they will spread as they begin to melt. Bake until the cheese has completely melted, about 5 minutes. Carefully transfer the crisps to a baking rack to cool completely before assembling the salad.
• For the green olive dressing: Combine the olive oil, olives, lemon zest and juice, mustard, salt and pepper in a mason jar, twist the lid on tight and shake until emulsified.
• For the salad: On a large platter, layer the radicchio leaves with the arugula. Tuck in the citrus pieces. Give the dressing one more good shake and drizzle it over the salad. Garnish with the Parmesan crisps and serve.

Steps:

• In a small bowl, whisk together the oil, vinegars, sugar, salt and pepper. Pour over salad mix; toss to coat.

Steps:

• Separate romaine leaves. In a large bowl whisk together vinegar, oil, half of Parmesan, and salt and pepper to taste. Toss romaine with dressing and serve sprinkled with remaining Parmesan.