LEAF-LETTUCE SALAD WITH PARMESAN CRISPS

Leaf-Lettuce Salad with Parmesan Crisps image

Yield Serves 6

Number Of Ingredients 10

1/2 cup finely grated Parmesan cheese (2 ounces)
3/4 pound red or green leaf lettuce
Reduced-Fat Herb Vinaigrette (recipe below)
Coarse salt and fresh ground pepper
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup firmly packed fresh herbs (such as basil, cilantro, or parsley)
1/2 small garlic clove
Coarse salt and fresh ground pepper
3 tablespoons extra-virgin olive oil

Steps:

Preheat the oven to 350°F. Divide the cheese into four mounds on a parchment-lined baking sheet, at least 4 inches apart. With the back of a spoon, spread each mound into an even 4-inch round.
Bake until melted and golden brown, about 10 minutes, rotating the sheet halfway through. With a thin metal spatula, transfer the crisps to a wire rack; let cool.
Tear the lettuce leaves into bite-size pieces (about 12 cups). Toss with the vinaigrette; season with salt and pepper. Serve the salad with the Parmesan crisps.
In a blender, combine the lemon juice, mustard, herbs, garlic, and 1/4 cup cold water; season with salt and pepper. Purée until smooth. With the motor running, add the olive oil in a steady stream until emulsified.

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