Toasted Parmesan Salad

A simple Romaine salad with artichoke hearts, a savory dressing, and served with delicious, crispy toasted Parmesan.

0
Servings

  • Salad Ingredients:

  • ³⁄4 cup shredded Parmesan cheese

  • 2-3 romaine hearts

  • 1 can quartered artichoke hearts, drained

  • Dressing Ingredients:

  • 2 Tbsp. coarse-grained mustard

  • 1 Tbsp. finely chopped shallot

  • 3 Tbsp. fresh lemon juice

  • ¼ cup fresh basil, chopped

  • ¼ cup olive oil

  • ¼ tsp. sea salt

  • ¹⁄8 tsp. fresh ground pepper

Instructions

Toasted Parmesan: Preheat oven to 350°F. Divide cheese into 6 mounds on a parchment-lined baking sheet. Spread each mound into a 4” round. Bake until melted and golden brown, about 10 minutes. Let cool on a wire rack.

Dressing & Salad: Whisk together mustard, shallot, lemon juice, basil and olive oil, salt and pepper to make dressing. Cut romaine lettuce into bite-sized pieces. Cut endives into quarters, lengthwise. Place lettuce and artichoke hearts in a bowl and toss with dressing. Serve with Toasted Parmesan.