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Baby Lettuce Salad with Parmesan Crisps

Robin concocted this salad when the baby wanted a bag of parmesan crisps at the supermarket—only to decide later that she did not like them! They take on a new life in the salad as an alternative to croutons or shaved cheese. Simple greens, roasted red peppers, crisp scallions, and a nutty dressing complement the crisps.

Servings and Times

Serves: 6

Preparation Time: 5 minutes

Inactive Time: 0 minutes

Cooking Time: 0 minutes

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Ingredients

6 cups Mesclun from Farmers' market lettuce
12 ounces net weight, bottled, fire-roasted red peppers (Trader Joe's)
1 large scallion
4 ounces bagged parmesan crisps (Trader Joe's)
1 recipe walnut dressing

We start by putting the lettuce in a large bowl. On our cutting board, we slice the peppers into strips and dice the scallion. We add these to the lettuce along with most of the parmesan crisps.

We shake the dressing and add most of it to the salad bowl. We toss well, add the rest of the parmesan crisps, and drizzle on a little more dressing.

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