Baby Greens With Hazelnut Parmesan Crisps Recipes

HAZELNUT CRISPS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 large baking sheets with baking parchment. Toast the hazelnuts in a dry frying pan, then grind in a food processor or mini chopper until roughly ground. Mix together the flour, sugar and ground nuts. Whisk the egg whites to soft peaks, then fold into the dry ingredients with the vanilla.
• Drop tsps of the mixture, spaced apart, onto the lined baking sheets. Bake for 8-10 mins until just starting to colour. Let cool for 10 mins, then remove and cool completely on a wire rack. Store in a tin for up to 3 weeks.

MIXED GREENS WITH PARMESAN CRISPS

Steps:

• Heat oven to 400°F.
• Combine cheese and rosemary. Spoon 1 Tbsp. onto baking sheet sprayed with cooking spray; spread to flatten. Repeat to make 16 crisps, allowing 1 inch between each.
• Bake 6 min. or until golden brown, turning after 5 min. Cool on wire rack.
• Cover 8 plates with greens; top with grapes, nuts and dressing. Serve with Parmesan crisps.

BABY GREENS WITH HAZELNUT PARMESAN CRISPS

Steps:

• Preheat oven to 350°F Line a baking sheet with parchment paper.
• Combine Parmesan and hazelnuts. Drop 12 spoonfuls of Parmesan mixture onto baking sheet 3 inches apart.
• Bake crisps for 8 to 10 minutes, or until golden. Cool on baking sheet.
• Whisk together lemon juice, oil and maple syrup. Season with salt and pepper.
• Toss lettuce with vinaigrette and pile on individual plates.
• Coil each slice of prosciutto into a rose shape and set a rose in center of each mound of greens. Garnish each serving with two Parmesan crisps.