Parmesan Crisp & Belgian Endive Salad
This crowd pleaser salad is simple to make and a great accompaniment to any dish or would be perfect with a protein like grilled chicken or fish added to it.
Equipment
- 1 Oven
- 1 Baking tray
Ingredients
- 1 cup grated parmesan cheese You must grate the parmesan cheese yourself as pre-grated store bought can contain chemicals that might not have the same cooking effect.
- 2 heads Belgian endive
- 2 cups Arugula leaves
- 1 avocado
- 5 persian cucumbers
- 1 lemon
- 2 tbsp olive oil extra virgin
- 1/4 cup Fresh basil leaves
Instructions
- Kick things off with the parmesan crisps. Spread a thin layer of shredded parmesan on a baking tray—no parchment needed if it's non-stick. Bake at 360°F for about 6 minutes, just until golden and crispy. While they're still warm, cut them into long rectangles or any shape you like (I went with sleek rectangles—they make a bold visual statement on top of the salad!).
- Prep the endives. Separate all the leaves, then slice them in half horizontally for a more delicate bite. Toss them into a large mixing bowl.
- Slice the Persian cucumbers into thin rounds and add them to the party in the bowl.
- Add some creaminess. Slice up a ripe avocado and layer it in with a generous handful of fresh arugula.
- Time to dress it up. Drizzle in a good olive oil and squeeze fresh lemon juice straight into the bowl. Toss everything together until every leaf and slice is lightly coated and glistening.
- The grand finale. Scatter the whole basil leaves them over the top. Crown your creation with those golden parmesan crisps.