When I left home eight
years ago, I never REALLY thought that I would be back.
Even more than that, I
NEVER thought I would live with either of my brothers again.
But as you know,
Albert and I are back at home, living the dream.
In the beginning, it
was rough. Both of us had to adjust to a new roommate. A new roommate we had
known our entire lives. A new roommate who knew every good and bad thing we had
ever done and exactly how to drive us absolutely insane.
And good lord was the
adjustment period ROUGH.
Somehow, we have
managed to find our groove.
We are so groovy, that
as I write this I am sitting next to him as we watch television. Quietly
enjoying each other’s company and the simplicity of being together as siblings.
Well, atleast that is
what I’m thinking.
He’s probably thinking
about the baseball show we are watching, what snack he’s going to go find in
ten minutes and what time he has to get up for his golf tee time tomorrow.
But that is besides
the point.
The point is, there is
something really special when it’s just simple.
And just as
relationships can be amazing when they are simple, food can be the same way.
This is a simple salad
that is still very impressive and enjoyable.
You will need…
½ cup finely grated
Parmesan cheese
1 head red leaf
lettuce, cut into bite sized pieces
1 head butter lettuce
cut into bite sized pieces
½ red onion, thinly
sliced
½ cucumber, sliced in
half and thinly sliced
Juice of ½ lemon
2 teaspoons Dijon
mustard
¼ cup freshly packed
basil (finely chopped if not using a food processor)
2 green onions, sliced
1 garlic clove, diced
3 tablespoons olive
oil
1 tablespoon white wine vinegar
Salt and pepper to
taste
Start by preheating
the oven to 350 degrees F.
On a parchment lined
baking sheet, make four mounds of cheese a couple inches apart from one
another.
Using the back of a
spoon, spread the cheese out into a thin circular layer.
Place the cheese in
the oven until melted and golden brown. About 10 minutes, rotating the sheet
halfway through.
While the crisps are
baking, combine the lettuce, red onions and cucumber in a large bowl.
When the crisps are
golden, remove them from the oven and allow them to cool. Once cool and harden,
gently remove them from the parchment paper and set it aside.
In a small bowl or
food processor, combine the lemon juice, mustard, basil, green onion, garlic, vinegar and olive oil. Season with salt and pepper and whisk well or blend completely.
Drizzle over the salad
and toss well.
Top with Parmesan
crisps and serve.
Love and Beer Floats
Angela
Basil Vinaigrette Salad with Parmesan Crisps
½ cup finely grated
Parmesan cheese
1 head red leaf
lettuce, cut into bite sized pieces
1 head butter lettuce
cut into bite sized pieces
½ red onion, thinly
sliced
½ cucumber, sliced in
half and thinly sliced
Juice of ½ lemon
2 teaspoons Dijon
mustard
¼ cup freshly packed
basil (finely chopped if not using a food processor)
2 green onions, sliced
1 garlic clove, diced
1 tablespoons white wine vinegar
3 tablespoons olive
oil
Salt and pepper to
taste
Start by preheating
the oven to 350 degrees F.
On a parchment lined
baking sheet, make four mounds of cheese a couple inches apart from one
another.
Using the back of a
spoon, spread the cheese out into a thin circular layer.
Place the cheese in
the oven until melted and golden brown. About 10 minutes, rotating the sheet
halfway through.
While the crisps are
baking, combine the lettuce, red onions and cucumber in a large bowl.
When the crisps are
golden, remove them from the oven and allow them to cool. Once cool and harden,
gently remove them from the parchment paper and set it aside.
In a small bowl or
food processor, combine the lemon juice, mustard, basil, green onion, garlic
and olive oil. Season with salt and pepper and whisk well or blend completely.
Drizzle over the salad
and toss well.
Top with Parmesan
crisps and serve.
