Mesclun and Romaine Salad with Warm Parmesan Toasts

Mesclun and Romaine Salad with Warm Parmesan Toasts
Photo by Photography: Randy Mayor

Ingredients

  • 1 pint cherry tomatoes, halved
  • ¼ teaspoon Dijon mustard
  • ¼ cup thinly vertically sliced red onion
  • 3 tablespoons chopped fresh parsley
  • 3 cups torn romaine lettuce
  • 3 cups gourmet salad greens
  • Toasts:
  • + 10 more ingredients
    • 1/8 teaspoon freshly ground black pepper
    • 8 (1/2-ounce) slices French bread baguette
    • 1 tablespoon sherry vinegar
    • 3 tablespoons chopped fresh basil
    • Salad:
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • 2 teaspoons extravirgin olive oil
    • 2 tablespoons minced shallots
    • Vinaigrette:
    • ¼ teaspoon salt

Preheat broiler. 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. To prepare vinaigrette, combine the shallots and vinegar in a s...

View full recipe at My Recipes

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