Crisp Salad with a Parmesan Twist

This refreshing salad combines a mix of crisp greens with a savory Parmesan touch for a delightful crunch. It's a simple, flavorful way to brighten up any meal or enjoy as a light, satisfying snack.

Simple Cooking Tips

Use fresh, crisp greens for the best texture.
Grate Parmesan finely to help it blend well without overpowering.
Toss the salad just before serving to keep everything fresh and crunchy.

Ingredients 0/7

8 ounces BelGioioso Parmesan cheese, shredded 1 tablespoon white wine vinegar 3 tablespoons extra-virgin olive oil 2 cups Brussels sprouts, chopped 1 large orange, cut into wedges 2 tablespoons roasted hazelnuts, chopped ½ cup red grapes, halved

Why This Recipe Is So Delicious

This salad offers a refreshing crunch with a rich, savory touch from the Parmesan. It’s light yet satisfying, making it perfect for a quick lunch or a side dish. The combination of textures and flavors keeps every bite interesting and enjoyable.

Step 1

Heat your oven to 350°F (175°C). Lightly grease a baking sheet, then drop small mounds of shredded Parmesan onto it. Pop the sheet into the oven and bake for about 8 minutes, or until the cheese turns golden and crispy. Once done, take them out and let them sit for a minute before carefully lifting the crisps off the pan to cool completely.

Step 2

While the crisps are cooling, whisk together the vinegar and olive oil in a small bowl. Toss the chopped Brussels sprouts with this dressing until they’re nicely coated. Transfer the salad to a serving bowl, then add the orange wedges, hazelnuts, and red grapes on top. Finish everything off by sprinkling the Parmesan crisps over the salad for a delicious crunch.

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Serving Advice

Pair this salad with grilled chicken or fish for a balanced meal. It also works well alongside pasta dishes or as a starter for a dinner party. Adding a drizzle of balsamic glaze can enhance the flavor even more.

Leftover Care Tips

Store the salad components separately if possible, keeping the greens in an airtight container. Add the Parmesan and dressing right before serving to maintain crispness. The prepared salad is best enjoyed within a day for peak freshness.

Frequently Asked Questions

Can I use a different type of cheese for the crisps?

Parmesan works best for crisping, but you can try other hard cheeses like Asiago or Romano for similar results.

How do I store leftover Parmesan crisps?

Keep them in an airtight container at room temperature to maintain their crunch for up to 2 days.

Can I prepare the dressing in advance?

Yes, the vinegar and olive oil dressing can be whisked together and stored in the fridge for up to 2 days.

What’s the best way to chop Brussels sprouts for this salad?

Slice them thinly or chop into small bite-sized pieces for easy eating and better dressing coverage.

Can I substitute hazelnuts with another nut?

Absolutely, toasted almonds or walnuts work well as a substitute for hazelnuts.

Should the orange wedges be peeled before adding to the salad?

It’s best to peel the orange so only the flesh is included, avoiding the bitter pith.

How do I prevent the Parmesan crisps from sticking to the baking sheet?

Lightly grease the baking sheet before baking or use parchment paper to help lift the crisps easily.

Can this salad be made vegan or dairy-free?

For a vegan version, omit the Parmesan crisps or replace them with crunchy roasted chickpeas or nuts.