Mesclun and Romaine Salad with Warm Parmesan Toasts

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 30%
  • Fat: 5.5g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 7.4g
  • Carbohydrate: 23g
  • Fiber: 3.6g
  • Cholesterol: 4.8mg
  • Iron: 2.5mg
  • Sodium: 465mg
  • Calcium: 159mg

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

  1. Preheat broiler.
  2. 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.
  3. 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.
  4. 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.
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