Categories: Salad
Ingredients
- 1/3 cup sliced red onion
- 3/4 cup grated Parmesan cheese, divided
- 1/4 cup olive oil
- 1 large egg yolk
- 2 tbsp. lemon juice
- 1 garlic clove, peeled
- 1/2 tsp Dijon
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 5 cups chopped romaine
- 5 cups baby spinach
- 4 cups chopped kale
Directions
-
Preheat oven to 350. Line a large baking sheet with a silicone baking mat or parchment paper.
-
Place onion in a small bowl and cover with ice water. Set aside.
-
Spread 1/2 cup Parmesan into a 9×7-inch oval on the prepared pan. Bake until lightly browned and crisp, 10-14 minutes. Let cool on a wire rack.
-
Meanwhile, combine oil, egg yolk, lemon juice, garlic, Dijon, salt and pepper in a food processor. Process until creamy. Add the remaining 1/4 cup Parmesan and pulse to combine.
-
Combine romaine, spinach, kale and the dressing in a large bowl and toss to coat. Transfer to a serving platter. Drain the onion and pat dry with paper towels. Break the Parmesan crisp into large pieces and scatter over the top of the salad along with the onion.