Killer Salad Recipes

This is a salad in three parts, the crispy parmesan and pesto can be made and used in all sorts of salads, so I’ve added this recipe to the ingredients section as well. First we’ll start with the parmesan crisps.

These couldn’t be more easy, simply grate about 4oz of parmesan cheese, and make 4 piles with it, on a non-stick baking tray, don’t put them too close together. Place in an oven preheated to 200°C and cook for about 3 minutes or until they are golden brown. As soon as they are out of the oven, carefully lift them and place on a cool surface for about 2 minutes. They will go brittle and are now ready to use.

For the pesto you will need to combine, in a food processor, the following; 50g basil, 50g toasted pine nuts, 25g parmesan cheese, 1 clove garlic, 4 tbsp olive oil and salt and black pepper to taste. Blend these together in the processor until smooth. The pesto is now ready to use.

As I said earlier the parmesan crisps and pesto can be used in many recipes, but I used them with a orange nut salad. Slice a shallot, and place in a bowl, add to it one orange which has been peeled and segmented, about 100g of watercress, and 50g of toasted pine nuts. Mix well.

To serve, place the salad on a plate, drizzle over the pesto and place the parmesan crisps on the side. Enjoy
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