Ingredients
PARM CHIPS (Enough for 10 Salads)
Parmesan (finely grated) 1¼ cups
Mimolette (finely grated) 1¼ cups
DRESSING (Enough for 10 Salads)
Gem Lettuce (roughly chopped) 4 cups
Dill (packed) 1 cup
Shallot Oil 1¼ cups
Kosher Salt 1½ teaspoons
Garlic 6–7 cloves
Pepitas 1 cup
Parmesan Cheese (grated) ½ cup
Avocado 2 medium avocados
Pistachios 3 tablespoons
Water ⅓ cup
SALAD (Per Serving)
Lettuce 3 cups
Pumpkin Seeds 1 tablespoon
Ninja Radish (thinly sliced) 2 tablespoons
Puffed Buckwheat 1 tablespoon
Dill 1 tablespoon
Nasturtium Flowers 2 flowers
Lemon Juice Juice from ¼ lemon (about 1 teaspoon)
Parmesan Chips 1 serving
Dressing 1 serving (about 2 tablespoons)
Steps
- To make the parm chips, combine the parmesan and mimolette cheese and lay flat on a silpat. Bake at 325 degrees for 10-12 minutes until crisp.
- To make the dressing, combine all the ingredients into a blender, and blend until smooth.
- For the salad, in a large bowl mix all the ingredients including 1 serving of both the parm chips and dressing. Mix thoroughly and serve.
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