Salad Hazelnut Parmesan Crisps
Indulge in a masterpiece of flavors and textures with this delectable salad recipe. Crunchy parmesan crisps, complemented by the rich nuttiness of toasted hazelnuts, elevate the bed of fresh mesclun salad. Drizzled with a zesty maple vinaigrette, each bite offers a symphony of tastes that will surely delight your taste buds. Top it off with a delicate rose of savory prosciutto for an elegant finishing touch. Simple yet exquisite, this salad is a delightful balance of crispy, creamy, and tangy elements.
— Constant Cookbook
Ingredients
- Crisps
- 5 oz coarsely grated parmesan cheese
- 1 oz finely toasted hazelnuts
- Vinaigrette
- 1 oz lemon juice
- 1 oz olive oil
- 1/2 oz maple syrup
- Salt and pepper
- Salad
- 16 oz mesculun salad
- 4 slices prosciutto
Instructions
- Preheat oven to 350F. Line baking tray with parchment paper.
- Combine all crisps ingrediants. Drop by tablespoon of mixture onto baking sheet.
- Bake until golden and bubbly, 8-10 minutes.Remove from oven and cool.
- To make vinaigrette whisk together lemon juice, oil and maple syrup. Season with salt and pepper
- Toss lettuce with vinaigrette and pile on individual plates, coil one slice of prosciutto into a rose.
- in the center of each plate serve with 1 or 2 crisps.Batch makes 8 crisps.
Yield
Serves 4
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