Spinach Salad with Parmesan Chips
Spinach Salad with Parmesan Chips
Ingredients
- 2/3 cup (150 ml) freshly grated Parmesan cheese
- Pepper
- 6 cups (1.5 litres) baby spinach
- 2 green onions, finely chopped
- 1 teaspoon (5 ml) sesame oil
- 3 tablespoons (45 ml) canola oil
- 2 teaspoons (10 ml) white wine vinegar
- Salt and pepper
- Sesame seeds
Instructions
- Preheat the oven to 225 °C (450 °F). Line a baking sheet with parchment paper. Sprinkle the cheese in a thin layer to form eight chips. Season with pepper.
- Place in the middle of the oven and keep your nose glued to the oven’s door. The cheese will melt and begin to color within 2 to 3 minutes. Remove from the oven and remove the parchment paper from the baking sheet. When cooled, the Parmesan chips come off easily.
- Divide the spinach among 4 plates.
- Whisk together all the vinaigrette ingredients. Pour over the spinach and garnish with Parmesan chips.
- Serve immediately.
Spinach Salad with Parmesan Chips