Sunday, 30 January 2011

'Wild weed' salad with parmesan crisps recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try 'Wild weed' salad with parmesan crisps recipe. Enjoy quick and easy cooking recipes and learn how to make 'Wild weed' salad with parmesan crisps.

Ingredients (serves 6)

1 cup (80g) freshly grated parmesan
1 tbs plain flour
2/3 cup (160ml) olive oil
1/4 cup (60ml) balsamic vinegar
8 cups (240g) mixed bitter salad leaves
(such as radicchio, witlof and rocket) or mixed baby salad leaves (mesclun)


1. Preheat the oven to 180°C. Line 2 baking trays with baking paper.

2. Combine parmesan and flour in a bowl. Spread six 6cm circles of the parmesan mixture onto the trays, leaving room to spread. Bake for 3-5 minutes until golden, then cool slightly and break into shards.

3. Whisk olive oil and balsamic vinegar together, season, then toss with salad leaves and parmesan crisps in a bowl.

delicious. - May 2009, Page 82
Recipe by Valli Little

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Mixed bean & grape tomato salad
Lemon beans with baby carrots & wilted rocket
Honeyed pumpkin wedges
Grilled asparagus with lime dressing
Potato, bacon & herb salad recipe

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