Basil Vinaigrette Salad with Parmesan Crisps

When I left home eight years ago, I never REALLY thought that I would be back.

Even more than that, I NEVER thought I would live with either of my brothers again.

But as you know, Albert and I are back at home, living the dream.

In the beginning, it was rough. Both of us had to adjust to a new roommate. A new roommate we had known our entire lives. A new roommate who knew every good and bad thing we had ever done and exactly how to drive us absolutely insane.

And good lord was the adjustment period ROUGH.

Somehow, we have managed to find our groove.

We are so groovy, that as I write this I am sitting next to him as we watch television. Quietly enjoying each other’s company and the simplicity of being together as siblings.

Well, atleast that is what I’m thinking.

He’s probably thinking about the baseball show we are watching, what snack he’s going to go find in ten minutes and what time he has to get up for his golf tee time tomorrow.

But that is besides the point.

The point is, there is something really special when it’s just simple.

And just as relationships can be amazing when they are simple, food can be the same way.

This is a simple salad that is still very impressive and enjoyable.

You will need…

½ cup finely grated Parmesan cheese

1 head red leaf lettuce, cut into bite sized pieces

1 head butter lettuce cut into bite sized pieces

½ red onion, thinly sliced

½ cucumber, sliced in half and thinly sliced

Juice of ½ lemon

2 teaspoons Dijon mustard

¼ cup freshly packed basil (finely chopped if not using a food processor)

2 green onions, sliced

1 garlic clove, diced

3 tablespoons olive oil

1 tablespoon white wine vinegar

Salt and pepper to taste

Start by preheating the oven to 350 degrees F.

On a parchment lined baking sheet, make four mounds of cheese a couple inches apart from one another.

Using the back of a spoon, spread the cheese out into a thin circular layer.

Place the cheese in the oven until melted and golden brown. About 10 minutes, rotating the sheet halfway through.

While the crisps are baking, combine the lettuce, red onions and cucumber in a large bowl.

When the crisps are golden, remove them from the oven and allow them to cool. Once cool and harden, gently remove them from the parchment paper and set it aside.

In a small bowl or food processor, combine the lemon juice, mustard, basil, green onion, garlic, vinegar and olive oil. Season with salt and pepper and whisk well or blend completely.

Drizzle over the salad and toss well.

Top with Parmesan crisps and serve.

Love and Beer Floats

Angela

Basil Vinaigrette Salad with Parmesan Crisps

½ cup finely grated Parmesan cheese

1 head red leaf lettuce, cut into bite sized pieces

1 head butter lettuce cut into bite sized pieces

½ red onion, thinly sliced

½ cucumber, sliced in half and thinly sliced

Juice of ½ lemon

2 teaspoons Dijon mustard

¼ cup freshly packed basil (finely chopped if not using a food processor)

2 green onions, sliced

1 garlic clove, diced

1 tablespoons white wine vinegar

3 tablespoons olive oil

Salt and pepper to taste

Start by preheating the oven to 350 degrees F.

On a parchment lined baking sheet, make four mounds of cheese a couple inches apart from one another.

Using the back of a spoon, spread the cheese out into a thin circular layer.

Place the cheese in the oven until melted and golden brown. About 10 minutes, rotating the sheet halfway through.

While the crisps are baking, combine the lettuce, red onions and cucumber in a large bowl.

When the crisps are golden, remove them from the oven and allow them to cool. Once cool and harden, gently remove them from the parchment paper and set it aside.

In a small bowl or food processor, combine the lemon juice, mustard, basil, green onion, garlic and olive oil. Season with salt and pepper and whisk well or blend completely.

Drizzle over the salad and toss well.

Top with Parmesan crisps and serve.