MIXED GREEN SALAD WITH PARMIGIANO CRISPS
Steps:
- For the crisps:
- Preheat the oven to 375 degrees F. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of Parmigiano on the mat. Be sure that the circles are not touching. Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate.
- For the salad:
- Fill your sink with cool water. Toss in all the salad greens and gently swish until all the dirt and grit falls to the bottom of the basin. Gently lift the greens out of the water and put in a salad spinner. If the greens are especially dirty empty the sink, rinse to rid of dirt and repeat the process. Spin the greens until they are dry and still very fresh looking. If not using the greens right away, store them wrapped loosely in paper towels then sealed in plastic bags in the crisper drawer of your refrigerator.
- In a large bowl, place the greens and herbs. Add the tomatoes, onions, and cucumbers. Drizzle in half of the oil and vinegar and season with salt. Using your hands, gently toss the salad to combine. Taste! Add the remaining oil and vinegar, if needed and season again with salt, if needed (you probably will). The salad should be very flavorful but not soggy.
- Arrange the salad on individual salad plates or bowls. Sprinkle each salad with the nuts and garnish with a Parmigiano crisp.
PENNE RIGATE WITH MIXED GREENS AND PINE NUTS
Categories Cheese Leafy Green Nut Pasta Vegetarian Quick & Easy Dinner Pine Nut Noodle Gourmet Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 main-course servings
Number Of Ingredients 9
Steps:
- Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander.
- Combine butter, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute. Stir in greens and cook, stirring, until they wilt, about 3 minutes. Add penne, salt, and pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side.
PARMESAN ENCRUSTED PINE NUTS
I recently visited a fancy restaurant that served Parmesan encrusted pine nuts in their Caesar salad. This is my near-perfect attempt to replicate these delicious salad toppers. The salad consisted of romaine lettuce, shredded Parmesan cheese, dressing, mixed croutons, and these pine nuts. They are sweet, savory, nutty, and delicious.
Provided by JAILORMOON
Categories Appetizers and Snacks Nuts and Seeds
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Prepare a baking sheet with cooking spray.
- Spread pine nuts on the prepared baking sheet.
- Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove pine nuts and keep oven at 300 degrees F (150 degrees C).
- Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove syrup from heat; fold in pine nuts to coat. Add Parmesan cheese; stir to coat.
- Line baking sheet with waxed paper; spread coated pine nuts onto sheet, separating any bunches.
- Bake in the preheated oven until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 8.4 g, Cholesterol 3.9 mg, Fat 15.7 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 3 g, Sodium 69.2 mg, Sugar 5.1 g
MIXED GREENS WITH PINE NUTS AND PARMESAN
Provided by Cara Brunetti Hillyard
Categories Leafy Green Nut Appetizer Side No-Cook Vegetarian Quick & Easy Parmesan Pine Nut Fall Spring Bon Appétit Virginia Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Combine vinegar and garlic in small bowl. Slowly whisk in olive oil. Season dressing to taste with salt and pepper. Place mixed greens and onions in large bowl. Toss with enough dressing to coat. Divide salad among 6 plates. Sprinkle each with cheese and nuts.
MIXED SALAD GREENS WITH PIGNOLI AND FRESH PARMESAN
It really doesn't get much easier than this. White balsamic vinegar is available at Trader Joe's. From Bon Appetit January 2006. Trader Joe's sells good quality imported Parmesan cheese, too!
Provided by COOKGIRl
Categories Cheese
Time 15m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Toast the pine nuts and set aside to cool.
- In a small non-reactive bowl, mix the vinegar and garlic; whisk in oil. Season with salt and pepper to taste.
- Place the mixed greens and scallions in a large salad bowl. Toss with the dressing. Sprinkle with cheese and nuts.
- Enjoy!
Nutrition Facts : Calories 187, Fat 18.3, SaturatedFat 3.5, Cholesterol 8.8, Sodium 154.3, Carbohydrate 2, Fiber 0.4, Sugar 0.5, Protein 4.9
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