He did not order up a salad but this received more thumbs up than the sloppy joes. The kids could probably have made a meal from the parmesan crisps.
|Arugula Salad |
with Strawberries and Parmesan Crisps
1. 1 c shredded Parmesan cheese
2. 4 c baby arugula
3. 3 c strawberries, halved or quartered
4. 3 T olive oil
5. 3 T balsamic vinegar
6. ¼ t kosher salt
7. ¼ t freshly ground black pepper
To make the parmesan crisps, heat a medium nonstick skillet over medium heat. Sprinkle one-third of the cheese over the bottom of the skillet. Shake it so the cheese is in an even layer. Cook for 2-3 minutes or until the cheese browns on the edges. Remove the skillet from the heat for 30-40 seconds or until the cheese is set. Using a spatula or a fork, turn the crisp over and cook for 1-2 minutes more or until underside is golden. Slide onto a wire rack to cool. Repeat twice more to make 3 crisps.
For the salad, combine the olive oil, balsamic vinegar, salt and pepper. Add strawberries and arugula and toss to coat. Transfer salad to plates or large platter.
Break crisps into pieces and sprinkle on top of the salad.