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1
Preheat the oven to 375 degrees F. Line a sheet tray with a silicone mat.
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2
Make 4 even, very thin circles of Parmigiano on the mat.
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3
Be sure that the circles are not touching.
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4
Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace.
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5
Remove the tray from the oven and let the crisps cool for about 1 minute.
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6
Using a spatula, remove the crisps from the silicone mat and reserve on a plate.
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7
Fill your sink with cool water.
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8
Toss in all the salad greens and gently swish until all the dirt and grit falls to the bottom of the basin.
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9
Gently lift the greens out of the water and put in a salad spinner.
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10
If the greens are especially dirty empty the sink, rinse to rid of dirt and repeat the process.
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11
Spin the greens until they are dry and still very fresh looking.
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12
If not using the greens right away, store them wrapped loosely in paper towels then sealed in plastic bags in the crisper drawer of your refrigerator.
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13
In a large bowl, place the greens and herbs.
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14
Add the tomatoes, onions, and cucumbers.
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15
Drizzle in half of the oil and vinegar and season with salt.
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16
Using your hands, gently toss the salad to combine.
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17
Taste!
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18
Add the remaining oil and vinegar, if needed and season again with salt, if needed (you probably will).
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19
The salad should be very flavorful but not soggy.
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20
Arrange the salad on individual salad plates or bowls.
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21
Sprinkle each salad with the nuts and garnish with a Parmigiano crisp.
