Italian Basil Salad

By HeatherS

Ingredients

• 4 ounces (125 g) of Parmigiano-Reggiano cheese, grated
• 6 ounces (175 g) of mixed baby greens
• 2 cups (500 mL) of halved cherry tomatoes
• 1 cup (250 mL) or more of whole fresh basil leaves
• 1 cup (250 mL) or more of fresh Italian parsley leaves and tender stems
• 2 green onions, thinly sliced
• A sprinkle or two of salt and lots of freshly ground pepper
• FOR THE DRESSING
• 2 tablespoons (30 mL) of extra virgin olive oil 1 tablespoon (15 mL) of red wine vinegar 1 tablespoon (15 mL) of Dijon mustard
• 1 tablespoon (15 mL) of honey
• 1 teaspoon (5 mL) of dried oregano

Details

Servings 4

Preparation

Step 1

Preheat your oven to 350°F (190°C). Lightly oil a baking sheet, then evenly sprinkle on a thin layer of the Parmesan cheese, forming a circle 8 inches (20 cm) or so wide. Bake until golden brown and crispy, about 10 minutes. Set the baking sheet on a rack to cool. Break the cheese into large chunks. (You can crisp the cheese several days in advance and store in an airtight container at room temperature.)

Just before serving, in a festive salad bowl, whisk together the oil, vinegar, mustard, honey, and oregano until they form a smooth vinaigrette. Add the greens, tomatoes, basil leaves, parsley leaves, and green onions. Season to your taste with salt and pepper. Toss everything together and top with the crispy Parmesan. Serve and share!