Red Leaf Lettuce with Apple and Parmesan Crisps

Red Leaf Lettuce with Apple and Parmesan Crisps requires approximately 18 minutes from start to finish. This gluten free and primal recipe serves 6 and costs 70 cents per serving. One portion of this dish contains approximately 4g of protein, 15g of fat, and a total of 189 calories. 67 people have made this recipe and would make it again. It is brought to you by Creative Culinary. If you have cider vinegar, lettuce, sea-salt, and a few other ingredients on hand, you can make it. A few people really liked this side dish. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is not so great. Similar recipes include Apple, Roquefort, and Red Leaf Lettuce with Pumpernickel Croutons, Red Leaf Lettuce Salad With Asparagus, Berries, And Pear, and Red Leaf Caesar Salad with Grilled Parmesan Croutons.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 8 minutes

 

Ingredients:

3 tablespoons cider vinegar

2 garlic cloves, finely minced

2 tablespoons honey

Kosher salt and freshly ground black pepper, to taste

2 medium heads red leaf lettuce

1/3 cup olive oil

2 ounces Parmesan, grated

1 large Pink Lady apple, thinly sliced

Flaky sea salt (such as Maldon) and pepper

½ small shallot, finely chopped

1 teaspoon whole grain mustard

Equipment:

baking sheet

oven

wire rack

frying pan

whisk

Cooking instruction summary:

Preheat oven to 350.On a baking sheet using either a silicone mat or parchment coated with nonstick spray, divide 4 oz. grated Parmesan into 8 mounds.Press with your fingers to flatten. Bake until the cheese is golden and melted, 610 minutes.Transfer baking sheet to a wire rack and let cool; break crisps into coarse pieces.Heat olive oil in a medium skillet over medium heat, add the chopped shallots and saute for 3-4 minutes; add the garlic and saute for another minute.Remove from heat and add honey; mix well. Add the remaining dressing ingredients, whisk together and allow to cool down.Add Parmesan and mix well.Plate salad greens; add apple slices and Parmesan crisps and drizzle with dressing.Season with sea salt and pepper.

 

Step by step:


1. Preheat oven to 350.On a baking sheet using either a silicone mat or parchment coated with nonstick spray, divide 4 oz. grated Parmesan into 8 mounds.Press with your fingers to flatten.

2. Bake until the cheese is golden and melted, 610 minutes.

3. Transfer baking sheet to a wire rack and let cool; break crisps into coarse pieces.

4. Heat olive oil in a medium skillet over medium heat, add the chopped shallots and saute for 3-4 minutes; add the garlic and saute for another minute.

5. Remove from heat and add honey; mix well.

6. Add the remaining dressing ingredients, whisk together and allow to cool down.

7. Add Parmesan and mix well.Plate salad greens; add apple slices and Parmesan crisps and drizzle with dressing.Season with sea salt and pepper.


Nutrition Information:

Quickview
188k Calories
3g Protein
14g Total Fat
12g Carbs
1% Health Score
Limit These
Calories
188k
9%

Fat
14g
22%

  Saturated Fat
3g
20%

Carbohydrates
12g
4%

  Sugar
9g
11%

Cholesterol
6mg
2%

Sodium
550mg
24%

Get Enough Of These
Protein
3g
7%

Vitamin E
1mg
12%

Calcium
118mg
12%

Vitamin K
8µg
8%

Phosphorus
74mg
7%

Fiber
1g
4%

Selenium
2µg
4%

Manganese
0.07mg
3%

Vitamin C
2mg
3%

Vitamin B2
0.05mg
3%

Vitamin B6
0.05mg
2%

Zinc
0.32mg
2%

Potassium
70mg
2%

Vitamin A
96IU
2%

Magnesium
7mg
2%

Vitamin B12
0.11µg
2%

Iron
0.29mg
2%

Copper
0.02mg
1%

Vitamin B1
0.02mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

Popular Recipes
Spinach Goat Cheese Swirl Rolls

The Law Students Wife

Watermelon Cake

Serious Eats

Shortbread Lemon Cookies

Foodista

Peanut Butter Cheesecake Protein Crepes with Cherry Syrup

The Housewife in Training Files

Angel Food Cake

Desserts with Benefits