Ingredients

• 1 cup shredded Parmesan cheese
• 1/2 cup pine nuts
• 1 head romaine lettuce, chopped
• 1 pint grape tomatoes, halved
• 6 radishes, cut into quarters
• 3 to 4 tablespoons extra-virgin olive oil
• 2 tablespoons white balsamic vinegar
• Kosher salt and ground black pepper

Browse by ingredient

Instructions

1. Preheat the oven to 350 degrees F. Spread the Parmesan in a flat, even layer on a silicone baking mat or parchment-lined baking sheet. Bake until the cheese is crisp and golden, about 10 minutes. Let cool, then break into big pieces.
2. Meanwhile, toast the pine nuts in a medium pan over high heat, tossing occasionally, until golden in spots, 3 to 5 minutes.
3. Toss romaine, tomatoes, radishes, pine nuts, olive oil, vinegar and some salt and pepper in a large bowl. Top with Parmesan crisps and serve.