| Level: | Easy |
| Total: | 35 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 cup shredded Parmesan cheese
- 1/2 cup pine nuts
- 1 head romaine lettuce, chopped
- 1 pint grape tomatoes, halved
- 6 radishes, cut into quarters
- 3 to 4 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- Kosher salt and ground black pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 416 |
| Total Fat | 34 g |
| Saturated Fat | 9 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 18 g |
| Cholesterol | 25 mg |
| Sodium | 753 mg |
Reviews
Great salad and easy to make. I didn’t have radishes so I used cucumbers. I’ll try with different variations. Tasted salad dressing.
Seemed like an interesting salad. I made one with the radishes and a second with a rough chopped red bell for a radish substitute. Both turned out well. I’ll add this to my salad rotation for sure and may play with some variations of this in the future.
I could eat this salad every day! Both my husband and I loved it!! We did not have it with the radishes though. I, like Nancy, do not like them. The Parmesan crisps were so easy to make and added elegance (plus they were super yummy)!
Awesome