'Wild weed' salad with parmesan crisps :- Salty parmesan crisps add a crunchy bite to this earthy mixed leaf salad.
1 cup (80g) freshly grated parmesan
1 tablespoon plain flour
2/3 cup (160ml) olive oil
1/4 cup (60ml) balsamic vinegar
8 cups (240g) mixed bitter salad leaves (such as radicchio, witlof and rocket) or mixed baby salad leaves (mesclun)
- Preheat the oven to 180°C. Line 2 baking trays with baking paper.
- Combine parmesan and flour in a bowl. Spread six 6cm circles of the parmesan mixture onto the trays, leaving room to spread. Bake for 3-5 minutes until golden, then cool slightly and break into shards.
- Whisk olive oil and balsamic vinegar together, season, then toss with salad leaves and parmesan crisps in a bowl.