This fresh and vibrant salad is perfect for a light meal or a tasty side dish. Topped with crunchy Parmesan crisps, it adds the perfect savory twist to your greens.
Start by heating your oven to 350°F (175°C). Lightly grease a baking sheet, then drop small piles of shredded Parmesan, about a tablespoon each, onto the pan. Pop it in the oven and bake for around 8 minutes, or until the cheese edges turn golden and start to crisp up. Once done, take the pan out and let the crisps sit for a minute before carefully lifting them off to cool completely.
While the crisps are cooling, whisk together the vinegar and olive oil in a small bowl to make the dressing. Toss the chopped Brussels sprouts in the dressing until they’re well coated. Transfer the dressed sprouts to a serving bowl, then scatter over the orange wedges, hazelnuts, and red grapes. Finally, top everything with those crunchy Parmesan crisps and enjoy!
- Use freshly grated Parmesan for the best melting and crisping results.
- Spread the cheese evenly in small mounds to ensure uniform crisps.
- Allow the Parmesan crisps to cool completely on a wire rack to keep them crunchy.
This salad is a refreshing and light option that combines crisp greens with the rich, savory flavor of Parmesan crisps. The cheese adds a delightful crunch and depth without overpowering the fresh ingredients. It’s perfect for a quick lunch or a side dish that feels a little special.
Pair this salad with grilled chicken or fish for a balanced meal. It also works well alongside a light soup or as a starter for a larger dinner. Drizzle with a simple vinaigrette to enhance the flavors without masking the Parmesan’s richness.
Store any leftover salad components separately to keep the greens fresh and the Parmesan crisps crunchy. The crisps can be kept in an airtight container at room temperature for up to two days. Avoid refrigerating the crisps, as humidity can make them soggy.
