Crispy salad

Name: Crispy salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Salad iceberg 1 large head; Parmigiano Reggiano PDO cheese a piece or in shavings 2.8 oz; Carrots 2; Sandwich bread 4 slices; Parsley minced 3 spoonfuls; Anchovies fillets 8; White wine vinegar to taste; Fine salt to taste; Black pepper to taste; Olive oil extra virgin 2 tablespoons for frying, plus as needed for seasoning

192

Calories per serving

Lactose Free

Energy Kcal 192
Carbohydrates g 11.8
of which sugars g 5.2
Protein g 11.9
Fats g 10.8
of which saturated fat g 4.62
Fiber g 4.1
Cholesterol mg 34
Sodium mg 549

Difficulty: Easy
Prep time: 15 min
Cook time: 5 min
Serving: 4
Cost: Low

PRESENTATION

Colorful variety and crisp textures play the starring role every time this crispy salad hits the table—families notice right away how good it looks and how refreshing it feels to dig into such a crunchy salad. Not just for one meal, this dish pops up at summer gatherings, quick picnic lunches, or any night busy home cooks want to add a little excitement to dinner. People always talk about the satisfying crunch, that pop of bright veggies tossed together and topped with DELICIOUS bits that just keep everyone reaching for seconds...Kids often enjoy it as much as grown-ups, especially when served with a favorite dressing or as part of a bigger meal (honestly, pretty nice next to grilled chicken or fish). The crunchy salad fits the bill for healthy, simple eating but never feels boring—this one's got visual punch, fresh flavor, and fun mix-ins (think crispy rice or ginger zing). Put this out at a party—watch it disappear! Since crispy salad brings together flavorful bites and cheerful visuals, it shines at potlucks and weeknight family meals alike—an easy win with folks who just want something that tastes GOOD and light.

What’s really great about this crispy salad is just how well it fits into busy routines, while still delivering a healthy salad that’s full of good flavor. School lunch, rushed dinner, laid-back brunch—this versatile salad slides right in (works well with lemon, ginger, or your favorite vinaigrette). It pulls off sideside duty or even main course action if you pile it high enough...great with different dietary tweaks, so gluten free, vegetarian, or packed with extra protein, it’s a smart go-to for families looking to mix things up. Adding this crunchy salad to regular rotation means one less meal to fret over and more time actually enjoying FOOD together (easy way to meet those health goals too). Many like it as a simple detox salad option or meal prep hero—customize toppings and dressing, and there’s always something NEW to enjoy. Dinnertime or lunch, whatever the setting, you get the same light, flavorful crunch, keeping everyone happy at the table. If you love a dish that covers all the bases—color, crunch, fresh taste, and adaptability—this crispy salad really does make family life just a little bit easier (and a lot more DELICIOUS).

INGREDIENTS: Salad - iceberg 1 large head; Parmigiano Reggiano PDO cheese 2.8 oz (80 g) - a piece or in shavings; Carrots 2; Sandwich bread 4 slices; Parsley 3 spoonfuls - minced; Anchovies 8 - fillets; White wine vinegar to taste; Fine salt to taste; Black pepper to taste; Olive oil - extra virgin 2 tablespoons for frying, plus as needed for seasoning

Preparation

How to prepare Crispy salad

Wash and dry the iceberg lettuce leaves, finely chop them 1, and place them in a large salad bowl. With the help of a peeler, peel and cut the carrots into ribbons 2; again with the peeler, create curls from a whole piece of Parmigiano Reggiano 3 (or Grana Padano).

Finely chop the parsley 4 and the anchovy fillets and place them in a bowl 5 with some oil 6 (and vinegar if you like), salt, and ground pepper; mix the ingredients with a fork and let them rest for a few minutes.

Take the slices of sandwich bread, remove the darker crusts 7, and cut them into 1/2 inch cubes (8-9).

Place two tablespoons of extra virgin olive oil in a pan, heat it, and then toss in the bread cubes over medium heat 10, turning them on all sides to brown them fully. Once browned, place them on kitchen paper towels to drain excess oil 11. Add the carrots to the iceberg lettuce 12,

the parmesan curls 13, and the parsley and oil dressing 14: gently mix the ingredients, divide the salad into serving plates, and then add the crispy croutons 15. Serve immediately.

Tip

If you want to make the crispy salad lighter, instead of frying the croutons in olive oil, you can toast them in the oven or in a non-stick pan without adding any dressing.

For the translation of some texts, artificial intelligence tools may have been used.

Crispy salad

PRESENTATION

How to prepare Crispy salad

Tip

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