Baby Green Salad with Herb, Parmesan Phyllo Crisps

Posted on 21. Oct, 2007 by singleguychef in Recipes, Salad

The phyllo crisps are a great alternative to croutons. You can use a variety of herbs. Rosemary, oregano, parsley and chives are all great options. Stacking this salad also makes for a great presentation.

Serves: 3

Ingredients

For the herbed, Parmesan crisps:
3 sheets of phyllo dough
1/4 cup freshly grated Parmesan cheese
1/4 cup of melted butter
1/2 teaspoon of freshly chopped thyme
1 teaspoon of freshly chopped sage

For the baby green salad:
8 oz. of mixed baby greens
Champagne Mustard Vinaigrette

Preparation

For the herbed, Parmesan crisps:
1. Preheat the oven 375 degrees F.
2. Melt the butter in a small pan.
3. Line a baking sheet with parchment paper. Lay one sheet of thawed phyllo dough and brush generously with the melted butter. Sprinkle with grated Parmesan herb
4. Repeat with the other two phyllo sheets.
5. Place the baking sheet in the refrigerator for about 10 minutes or until the butter firms up.
6. Cut the phyllo sheets into 3″ squares.
7. Back until golden brown. Approximately 10 mins.

Tags: herb, parmesan, phyllo, Recipes, sage, salad, thyme

Single Guy Chef