You are using an outdated browser. For a faster, safer browsing experience, upgrade for free today.

Salad with fresh vegetables and grilled parmesan

Emilia Prytkina and I used grilled parmesan in our chocolate candy master class. It turned out to be so delicious that I wanted to add it to other dishes as well. That's how this recipe came about. You can experiment with the composition of vegetables and dressing (just don't use mayonnaise or sour cream), but be sure to add parmesan – it will bring a touch of piquancy, light crispness and pleasant flavor to your dish.

grilled parmesan salad

Composition:

  • cucumber – 1 pcs.
  • redis – 6 pcs.
  • salad leaves – bundle
  • ruccola - a handful
  • spinach - a handful
  • parmesan reggiano – 40g
  • green onions – 2 pcs.
  • salt, pepper – to taste
  • olive oil
  • flaxseed oil

Cooking the salad with grilled parmesan:

First, grill the parmesan. It's better to buy a good expensive cheese, it's drier and easier to grill.

Rub the parmesan on a fine grater (like you would grate it for pancakes) and spread it out on a parchment-lined baking tray.

Grill the parmesan on a parchment-lined baking tray.

Place the tray in a preheated 100C oven and grill until browned. The cheese may melt in the oven and crust, don't worry, when it cools you can grind it back into crumbs with your hands. It took me about 30 minutes, but you'll need to use your own oven.

Then cool the parmesan and use your hands to crumble it into crumbs.

Prepare the vegetables. Chop the salad leaves, arugula and spinach, finely chop the green onion and add to the leaves. Place the sliced cucumber and radishes on top. Salt the salad, pepper and dress with a mixture of olive oil and flaxseed oil (the latter has an unimaginable flavor, be sure to try it!).

.

Stir the salad and top with a sprinkle of grilled parmesan.

Serve immediately.

Serve.

Enjoy!

Make the salad and top with grilled parmesan.

Related recipes
Korean celery

We've been cooking corean carrots for a long time, but we decided to try celery for the first time. And you know, it turned out very tasty! And remember that celery is also a very healthy root?

Celery is a very healthy root.

Salad with pumpkin, feta and walnuts

Our geographic latitude abounds with fruits and vegetables in summer and fall, but absolutely does not spoil us in winter. If, like me, you don't like plastic vegetables from the supermarket, you can only use seasonal ones, of which we don't have very many. And this is the pumpkin's finest hour, it can be used in soups, salads and desserts.

Salad "Herring under a fur coat"

With the onset of cold weather, the body confidently demands more hearty and fatty food, and here comes the star hour of salads such as «shuba».

Salad with fresh vegetables and grilled parmesan

In principle, this is an ordinary vegetable salad, but it has one «secret» ingredient – or rather a very tasty ingredient that adds piquancy and flavor to the salad. It's parmesan, but not the usual kind, but grilled parmesan. Shall we?

Categories
Publications
Popular ingredients
quail breadcrumbs Brussels sprouts chicken meat sage pears pork fat mustard apple kefir onion grapefruits dill tangerines rum serum celery vanilla starch veal pita bread rhubarb sunflower oil camembert broccoli sprouts chickpea paste spinach buckwheat groats oat flour goose meat basil balsamic vinegar berries cracker strawberries lamb chicken liver adjika chicken wings flour cauliflower cinnamon sardines beer pasta jam pig ears radish heart
Selections