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Lettuce and parmesan salad

Name: Lettuce and parmesan salad recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: Olive oil, to shallow-fry; 1 medium brown onion, thinly sliced into rings; 1/2 loaf (about 350g) light rye sourdough, crusts discarded, torn into 5cm pieces; 60g finely grated parmesan; 40.00 ml thyme leaves, finely chopped; Finely grated zest & juice of 1 lemon; 30.00 ml white wine vinegar, or to taste; 3 tsp Dijon mustard; 1 garlic clove, crushed; 2 baby cos lettuces, tender outer leaves torn, hearts quartered; 1/2 butter lettuce, leaves separated, torn; 125.00 ml each mint leaves & chervil sprigs, plus extra to serve

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20m

https://healthimprovements.info/recipes/lettuce-parmesan-salad-recipe/cz4ge953 — Leafy greens, crisp onion and parmesan croutons

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 02, 2019

Crunchy croutons and crispy shallots are the perfect addition to this salad.

Olive oil, to shallow-fry
1 medium brown onion, thinly sliced into rings
1/2 loaf (about 350g) light rye sourdough, crusts discarded, torn into 5cm pieces
60g finely grated parmesan
2 tbs thyme leaves, finely chopped
Finely grated zest & juice of 1 lemon
1 1/2 tbs white wine vinegar, or to taste
3 tsp Dijon mustard
1 garlic clove, crushed
2 baby cos lettuces, tender outer leaves torn, hearts quartered
1/2 butter lettuce, leaves separated, torn
1/2 cup each mint leaves & chervil sprigs, plus extra to serve

Method

1.

Heat 2cm olive oil in a medium saucepan over medium-high heat. In batches, add onion and shallow-fry for 2-3 minutes, stirring occasionally, until light golden and crisp. Remove with a slotted spoon and drain on paper towel. Reserve cooking oil.
2.

Preheat oven to 180°C fan-forced. Line a baking tray with baking paper. Place bread in a bowl with parmesan, thyme, half the lemon zest and 2 1/2 tbs of the reserved oil. Season to taste and spread on prepared tray. Bake for 10-15 minutes until crisp and golden brown, then set aside to cool.
3.

Place vinegar, mustard, garlic, remaining lemon zest and juice in a bowl and whisk to combine. Whisk in 1/3 cup of reserved oil to emulsify then season to taste.
4.

To serve, combine lettuces and herbs in a large bowl, drizzle with dressing to taste and toss to coat. Arrange on a serving platter, scatter with croutons, crisp onion and extra herbs, and serve immediately.