Chef Paulette's Parmigiano Crisps & Parmigiano Vinaigrette w/ Ar - WSMV Channel 4

Chef Paulette's Parmigiano Crisps & Parmigiano Vinaigrette w/ Arugula-Romaine Salad

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Ingredients

1 cup grated parmigiano, plus 2-3 tablespoons for vinaigrette

3-4 cups arugula, cleaned

1 romaine heart, cut into bite-sized pieces

1/4 cup olive oil

a few tablespoons mild vinegar

salt & pepper to taste

Preheat oven to 400 degrees F.

Spoon tablespoons of parmigiano on a parchment-lined sheet pan, with about an inch between each mound. Flatten gently. Bake for 4-5 minutes until melted and a little golden. Remove from oven and allow to cool.

In a medium serving bowl, combine the arugula and romaine. In a small mixing bowl combine the olive oil, vinegar and 2-3 tablespoons of parmigiano, stir briskly with a little spoon. Drizzle dressing on salad and toss to coat. Garnish with parmigiano crisps.

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