One of my extraordinary traveling recipes, I seem to carry with me as its so easy to prepare and cook, especially if you are on the run or need something to pack on the long journey – remember to keep it cool and refreshed. Many years ago, I ate at Nana’s old wooden kitchen table from the 1960’s with the rickity-rick piano filled the air while I supped on delectable ‘Wild weed’ Parmesan Crisps Salad. While, I am not a vegetarian at the time, it wasn’t something I really enjoyed until later years in my life. I savored the heavenly grated Parmesan and the juicy leaves all wrapped in a divine olive oil, balsamic vinegar dressings. As I was day dreaming about the decadent meal, I made ‘Wild weed’ Parmesan Crisps Salad, adapting it slightly from Nana’s. I picked up these amazingly clear books, New Salads – Women’s Weekly and Detox on trip to Coffs Habour a few weeks ago. The vegetarian Aussie’s Pamela Clark, in Detox whips up dishes and then the meat lover comes out of the woodwork, creating similar dishes.. then she comes up with recipes and she she vegetarianizes them…kind of like Iron Chef.
Heavenly grated Parmesan; the juicy leaves all in olive oil, balsamic vinegar is not a comfort food at best but it is very satisfying to the taste buds and to the mind of divine foods. The olive oil and balsmic vingear is the key secret ingredient to making this meal taste more elegant and aromatic; a little bit makes jolly huge difference at that! Feel free to use other kinds of leaves with meat if you are not vegetation or you do eat only white meats.
Omitting the meat still makes this incredibly filling and delicious. And if feel like it you may want to add some meal-like texture to go with it like adding croutons or even a yogurt dressing which works fabulously when serving up. Even perhaps if you are adventurous you will never miss the meat in this savory recipe.
What you will need in order to begin:
- 1 cup (80g) freshly grated parmesan
- 1 tbs 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)
- Serves 6 people, but I like to be generous as it always tastes better the next day!
- 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.
- Learning to Love Veggies… One at a Time (healthnews.ediets.com)
- You: Vegetarian recipe special: the chefs (guardian.co.uk)
- Telling people to eat more vegetables has been a miserable failure (futurepundit.com)
- Vegetarian recipe special: the celebrities (guardian.co.uk)