Potluck Salad with Herb Parmesan Crisps

What is Potluck Salad with Herb Parmesan Crisps, you ask?  Well, it’s a super simple salad with homemade Honey Shallot Vinaigrette and buzz-worthy Herb Parmesan Crisps that take the place of the crouton crunch.  The Vinaigrette is sweet from the honey, tangy from the dijon and vinegar, creamy from the emulsion of the dijon and oil, and has a slight bite from the mild shallots.  But the real hero of the dish, the ingredient that will have the guests asking who made this wonderful Potluck Salad, are the Herb Parmesan Crisps, which are salty and nutty and crispy and delicious and addictive…oh, and so easy to make you will not believe it!

THIS SALAD IS NOT BORING!!!

Ever get invited to a dinner and when you ask what to bring, you are told SALAD?  You say of course you can bring a salad, but secretly you are thinking you will never be the star dish at this dinner with a stinkin’ salad!  Let me tell ya, OH YES YOU CAN BE A STAR WITH A SALAD 🙂  In fact, you should host your own Potluck dinner and make this salad because it’s THAT great!  Potluck dinners are a great way to get people together at a moment’s notice as everyone brings something to contribute to the meal.

One of the reasons I started Talking Meals is to inspire people to cook and eat at home as I believe that encourages more conversation and connection.  Whether its with your immediate family, extended family, or friends, inviting the people you care about to come into your kitchen and to your table is a way to show you love them.  When we cook and eat meals together, we talk together.  Talking Meals 🙂  Potluck dinners are such a great way to get the people you love together, even if last minute.

HERB PARMESAN CRISPS

The Herb Parmesan Crisps are only 2 ingredients: grated parmesan cheese and dried Oregano.  It starts by making small piles of the parmesan cheese about 2 inches.  Spread each pile into a thin circle then sprinkle dried oregano over each.

Bake in a 400 degree F for 5-6 minutes until the parmesan cheese melts down and starts to get golden brown.  Then remove from the oven and let cool and crisp up.

MAKE YOUR HONEY SHALLOT VINAIGRETTE

The Honey Shallot Vinaigrette starts out with none other than the shallots that are finely diced.  Then add the dijon mustard, honey, vinegar, extra virgin olive oil, salt, and fresh ground pepper.  Whisk together with a fork until it emulsifies and comes together beautifully into a thick dressing.

I love a simple Spring salad mix and beautiful red, purple, and yellow grape tomatoes.  If you are bringing the salad to a potluck, you will want to rinse and completely dry the lettuce leaves.  You can roll them lightly in paper towels to absorb any excess water.  Then keep the vinaigrette in a separate storage container until ready to serve, when you can toss it together with the Spring mix and tomatoes.  Lay the Herbed Parmesan Crisps on top of the salad and enjoy!

 

Potluck Salad with Herb Parmesan Crisps

Looking for a simple salad that will make the crowd go WOW at your next potluck?  Look no further than PARMESAN CRISPS!  These are a cheesy, crispy alternative to croutons.  The simple salad with fresh greens and colorful tomatoes, the easy homemade vinaigrette, and crispy Parmesan crisps is the perfect Potluck Salad!

Course Salad
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 8 people
Author Carrie Tyler

Ingredients

  • 12 Grape Tomatoes, multi-colored
  • 5 oz Spring Mix or Mesclun Salad
  • 4-6 oz Grated Parmesan Cheese
  • 1/2 tsp Dried Oregano
  • 1 Shallot, large
  • 2 Tbls Extra Virgin Olive Oil
  • 2 Tbls White Wine Vinegar
  • 2 Tbls Dijon Mustard
  • 1 Tbls Honey
  • 1/4 tsp Salt
  • Fresh Ground Pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F.

  2. Rinse and dry salad mix.  If you are taking to a Potluck, make sure that you dry the leaves as much as possible.  Then roll out 4-5 full sheets of paper towel and dampen it with water.  Lay the dried salad in the paper towel  and roll it up lightly so as not to crush/bruise the leaves.  Then put in a large plastic bag or store in the serving bowl you are bringing. 

  3. Rinse and dry the grape tomatoes, then slice them in half and store in a sealable baggie.

Shallot Vinaigrette

  1. Finely dice 1 Tbls shallot

  2. In a small bowl, add the Dijon, Oil, Vinegar, Honey, Shallot, Salt, Pepper.  Whisk together with a fork or small whisk until completely blended together.  Taste on a piece of lettuce for seasoning and add salt or pepper as needed.

Herb Parmesan Crisps

  1. Line a large baking sheet with parchment.  If you don't have parchment paper, you can use Aluminum Foil.  Start by make small mounds with 1 Tbls grated parmesan cheese.

  2. Spread each cheese mound out into about a 2 inch flat circle. Each should be about 1 inch apart from the others.  Sprinkle dried Oregano over each Parmesan circle.  

  3. Bake in oven for 5-6 minutes until bubbling and starting to brown around the edges

  4. Remove from oven and let cool.  Once cooled you can remove the crisps from the pan and place on paper towel to soak up some of the excess oil.  These are fragile, so stack them gentle and the lightly wrap in paper towel and place in plastic storage container for transporting.

  5. When adding these to the salad, you can leave them whole for a more dramatic effect, assuming you have at least 1 per guest.  Or you can break them up and sprink them over top.

Bringing it together

  1. When you are ready to serve the salad, toss the Vinaigrette with the salad and tomatoes.  Rearrange the salad to make sure the beautiful tomatoes are on top.  OR serve the dressing on the side and let guests add their own dressing.  Add the Parmesan Crisps and Enjoy!

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