EATING
Chopped gazpacho salad with parmesan cheese crisps
Chopped gazpacho salad with parmesan cheese crisps
Ingredients
| 8 tablespoons |
Parmesan cheese, grated |
| 2 tablespoons | sherry vinegar |
| 1 | shallot, minced |
| 1 tablespoon | extra-virgin olive oil |
| 1 | garlic clove, minced |
| 1/4 teaspoon | hot sauce |
| 2 cups | cherry or grape tomatoes, halved |
| 1 | yellow bell pepper, diced |
| 1/2 | large seedless cucumber, cut into 1/2-inch pieces |
| 1 cup | fresh cilantro, chopped |
| 3 | scallions, thinly sliced |
Directions
To make the cheese crisps, heat a small dry nonstick skillet over medium-low heat. Spread 2 tablespoons cheese into a thin layer in the skillet; let melt and brown on the bottom, 1 – 2 minutes. With a small spatula, gently lift the edges of the cheese, then flip over. Cook until lightly browned, about 1 minute longer. Transfer to a paper towel-lined plate. Repeat with the remaining cheese, working with 2 tablespoons at a time. Let cheese crisps cool 5 minutes, then break into shards.
Whisk together vinegar, shallot, oil, garlic, and hot sauce in a large bowl until blended. Add tomatoes, bell pepper, cucumber, cilantro, and scallions to the dressing; toss until well combined. Serve topped with the cheese crisps.
4
Servings
15 minutes
Prep Time
10 minutes
Cook Time
Nutrition facts
| Serving Size | 1 1/4 cups salad with 2 tablespoons cheese crisps |
| Calories | 120 |
| Fat | 7 g |
| Sat Fat | 2.5 g |
| Trans Fat | 0 g |
| Cholesterol | 10 mg |
| Sodium | 170 mg |
| Carbohydrate | 11 g |
| Fiber | 2 g |
| Protein | 6 g |
