Mesclun and Romaine Salad with Warm Parmesan Toasts

Mesclun and Romaine Salad with Warm Parmesan Toasts Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
Dress up a typical salad by using more refined greens, adding fresh herbs, and tossing it with high-quality olive oil and vinegar. Top the salad with warm slices of cheese-topped baguette. You can substitute chopped red onions for the shallots.

Yield:

4 servings (serving size: 2 cups salad and 2 toasts)

Recipe from

Nutritional Information

Calories 165
Caloriesfromfat 30 %
Fat 5.5 g
Satfat 1.7 g
Monofat 2.6 g
Polyfat 0.7 g
Protein 7.4 g
Carbohydrate 23 g
Fiber 3.6 g
Cholesterol 4.8 mg
Iron 2.5 mg
Sodium 465 mg
Calcium 159 mg

Ingredients

Toasts:
8 (1/2-ounce) slices French bread baguette
1/4 cup (1 ounce) grated fresh Parmesan cheese
Vinaigrette:
2 tablespoons minced shallots
1 tablespoon sherry vinegar
2 teaspoons extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
Salad:
3 cups gourmet salad greens
3 cups torn romaine lettuce
1/4 cup thinly vertically sliced red onion
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
1 pint cherry tomatoes, halved

Preparation

Preheat broiler.

To prepare toasts, arrange the bread slices on a baking sheet. Broil 1 minute or until lightly browned. Turn bread over; sprinkle each slice with 1 1/2 teaspoons cheese. Broil 1 minute or until cheese begins to melt.

To prepare vinaigrette, combine the shallots and vinegar in a small bowl; let stand 5 minutes. Add oil, salt, mustard, and pepper; stir well with a whisk.

To prepare salad, place salad greens and remaining ingredients in a large bowl; toss gently to combine. Drizzle vinaigrette over salad, and toss gently to coat.

Note:

September 2003
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