ROMAINE SALAD WITH PARMESAN CRISPS
Steps:
- Preheat the oven to 350 degrees F. Spread the Parmesan in a flat, even layer on a silicone baking mat or parchment-lined baking sheet. Bake until the cheese is crisp and golden, about 10 minutes. Let cool, then break into big pieces.
- Meanwhile, toast the pine nuts in a medium pan over high heat, tossing occasionally, until golden in spots, 3 to 5 minutes.
- Toss romaine, tomatoes, radishes, pine nuts, olive oil, vinegar and some salt and pepper in a large bowl. Top with Parmesan crisps and serve.
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- If your Parmesan isn't fine enough, pulse it a few seconds in your food processor. In a large bowl, combine Parmesan, flour and oregano.
- Place a round cookie cutter on the prepared baking sheet. Carefully sprinkle a tablespoon of cheese mixture into the cutter and smooth the surface. Remove the cutter. Repeat with the remaining mixture, leaving a 1-inch gap between each melt. Sprinkle with pine nuts.
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