Salad with Cheese Crisp

Deborah Dana
Deborah Dana
A delicious arugula lettuce salad with cherry tomatoes and a parmesan cheese crisp.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
13
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 4 cups arugula, washed
  • 1 cup cherry tomato
  • 4 tablespoons olive oil 4 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lime juice 1 tablespoon lime juice
  • 150 grams Parmesan cheese, grated 150 grams Parmesan cheese, grated
  • pepper, to taste pepper, to taste
Preparation
30 mins
0 mins
Medium
  • Preheat the oven to 180 degrees Celsius.
  • Prepare a baking sheet with aluminum foil and a little vegetable spray.
  • Using a large round cookie cutter, place a layer of parmesan cheese, repeat 3 times to have 4 circles of parmesan cheese in front of you.
  • Bake for 10 minutes or until it starts to lightly brown. Remove from the oven and allow to cool for 3-4 minutes.
  • With a spatula, remove from the foil and place on a rolling pin to cool in the shape of the pin.
  • In a bowl, mix olive oil, vinegar, lemon, and season with salt and pepper to taste. Add the salad and tomatoes and toss.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by