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1 wedge Tuscanini Parmesan
10 cups lettuce of your choice
1 large Hass avocado, cubed
2 cups fresh blueberries
1/4 cup candied pecans, homemade or store-bought, chopped
1/4 cup freshly squeezed lemon juice
1/4 cup Tuscanini Extra-Virgin Olive Oil
2 teaspoons Dijon mustard
2 teaspoons maple syrup, agave or honey
1 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Grate the parmesan wedge until you get six tablespoons.
Spoon grated parmesan, one tablespoon at a time, onto the parchment paper and flatten it into a round disk.
Bake for four to eight minutes or until the parmesan is golden. Time will vary depending on your oven and amount of moisture in the cheese. Let the parmesan crisps cool. Once cool, break them into bite-size pieces.
Shave or cut very thin slices (four to five inches long) of parmesan from the long, skinny side of the wedge and cut them into bite-size pieces. Set them aside.
To make the dressing, whisk all the ingredients together.
To assemble the salad, place lettuce, avocado, and blueberries in a bowl and toss with the dressing.
Right before serving, top salad with candied pecans, parmesan crisps, and the reserved thin pieces of parmesan.
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