This is a very simple recipe, but if you have guests, it’s pretty impressive served with the Parmesan crisps. It’s very refreshing in the summer but also a great treat in the winter, reminding you of the summer’s freshness. Parsley is a natural breath freshener and neutralizes most of the garlic after-taste and smell, so it’s a great combination in this salad dressing where you get all the health benefits and delicious taste of raw garlic, but not as much of the garlic breath after. 🙂
Definitely one of my favourite green salads!
Garlic and parsley salad with Parmesan crisps
5 min preparation
- 1/4 cup high quality extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 ½ tsp. Dijon mustard
- 1/4 cup (packed) fresh organic parsley
- 1 garlic clove
- 1 Tbsp. filtered water
- pinch of grey sea salt
- freshly ground pepper to taste
- 1 organic head of red leaf or green leaf (curly) lettuce, washed, dried and broken into large bite-size pieces
Put all the ingredients (except the lettuce) into a mini food processor or blender. Pulse for about 10 seconds, or until everything is smooth. Put the lettuce pieces into a large bowl, pour the dressing over just before serving and mix very well so that every piece of lettuce is coated with the dressing.
5 min preparation
- 1 generous Tbsp. of grated/shredded organic Parmesan per crisp
Simply line a cookie sheet with unbleached parchment paper, drop the Parmesan portion on it and spread a bit so it’s an oval form and flattened on top. Make 2 crisps per person.
Bake in oven over low broil for 2-3 minutes, no more! As soon as it starts to change colour on the edges, take it out and leave to cool for a few minutes. It’ll look too soft at first but will crisp when cooling. Place on top of each individual portion of salad for a delicious decoration.