Mesclun and Romaine Salad with Warm Parmesan Toasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Dress up a typical salad by using more refined greens, adding fresh herbs, and tossing it with high-quality olive oil and vinegar. Top the salad with warm slices of cheese-topped baguette. You can substitute chopped red onions for the shallots. Ingredients:
8 (1/2-ounce) slices french bread baguette |
1/4 cup (1 ounce) grated fresh parmesan cheese |
2 tablespoons minced shallots |
1 tablespoon sherry vinegar |
2 teaspoons extravirgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon dijon mustard |
1/8 teaspoon freshly ground black pepper |
3 cups gourmet salad greens |
3 cups torn romaine lettuce |
1/4 cup thinly vertically sliced red onion |
3 tablespoons chopped fresh parsley |
3 tablespoons chopped fresh basil |
1 pint cherry tomatoes, halved |
Directions:
1. Preheat broiler.
2. To prepare toasts, arrange the bread slices on a baking sheet. Broil 1 minute or until lightly browned. Turn bread over; sprinkle each slice with 1 1/2 teaspoons cheese. Broil 1 minute or until cheese begins to melt.
3. To prepare vinaigrette, combine the shallots and vinegar in a small bowl; let stand 5 minutes. Add oil, salt, mustard, and pepper; stir well with a whisk.
4. To prepare salad, place salad greens and remaining ingredients in a large bowl; toss gently to combine. Drizzle vinaigrette over salad, and toss gently to coat.
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