Parmesan Vinaigrette Salad |
Prep time: 10 mins
Total time: 10 mins
- ¼ cup fresh grated Parmesan
- 1 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- ⅓ cup extra-virgin olive oil
- Salt and pepper, to taste
- 4 cups chopped romaine
- ½ cup shredded carrots
- Angelic Bakehouse bread crisps, for topping
- Add all ingredients except carrots, romaine and bread crisps to a blender.
- Toss the dressing together with the romaine and carrots, then top with bread crisps.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/parmesan-vinaigrette-salad/
3.4.3174