Mixed Greens With Romano Crisps Recipe - Cooking Index
Mixed Greens With Romano Crisps Recipe - Cooking Index
| 1 cup | 237ml | Grated Romano |
| 12 oz | 340g | Mixed greens |
| = (from bulk bin or packages found in | ||
| Produce department) | ||
| 1/4 cup | 59ml | Fresh herbs |
| = (whatever you have on hand: parsley, | ||
| Basil, chives, sage, etc.) | ||
| Extra-virgin olive oil - for drizzling | ||
| Balsamic vinegar - for drizzling | ||
| Coarse salt - to taste | ||
| Freshly-ground black pepper - to taste |
Heat a nonstick skillet or griddle pan over medium-high heat.
Pile 1 tablespoonful of grated cheese in several spots on the hot pan, allowing about 1/2 inch between each pile. Cheese will melt, bubble, and form a cheesy lace. When the crisps turn light golden in color, remove them from pan carefully with a thin spatula. The cheese crisps will harden as they cool.
Combine lettuces and fresh herbs, drizzle mixed greens with extra-virgin olive oil and balsamic vinegar, just enough to coat. Season with salt and pepper.
Top dressed salad with crisps.
This recipe yields 6 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B16) - from the TV FOOD NETWORK
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