THE RECIPE JOURNAL · Lunch
Salad Featuring Parmesan Crisps
This fresh and flavorful salad combines crisp greens with savory Parmesan crisps for a delightful crunch. It’s a simple, satisfying dish that’s perfect for a light lunch or a tasty side.
FROM THE KITCHEN • Salad Featuring Parmesan Crisps
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Lightly grease a baking sheet, then spoon out small piles of shredded Parmesan cheese onto it. Pop the sheet into the oven and bake for about 8 minutes, or until the cheese turns golden and starts to crisp up. Take the pan out and let the crisps sit for a minute before carefully removing them to cool completely.
02
Step 2
While the crisps are cooling, whisk together the vinegar and olive oil in a small bowl. Toss the chopped Brussels sprouts in the dressing until they’re nicely coated. Transfer the dressed sprouts to a serving bowl, then add the orange wedges, hazelnuts, and red grapes on top. Finish everything off by sprinkling the Parmesan crisps over the salad for a delicious crunch.
Why you’ll love it
This salad is a perfect balance of fresh, crisp greens and rich, savory Parmesan crisps. The cheese adds a delightful crunch and bold flavor that makes every bite satisfying. It’s easy to prepare and feels both light and indulgent at the same time.
How to serve
Serve this salad as a refreshing starter or a light main dish. It pairs well with grilled chicken or a simple vinaigrette. Add some cherry tomatoes or sliced cucumbers for extra color and freshness.
Storage & leftovers
Store any leftover salad components separately to keep everything fresh. Parmesan crisps are best kept in an airtight container at room temperature to maintain their crunch. The salad greens should be refrigerated and used within a day for optimal freshness.
