Boston Lettuce Salad with Creamy Parmesan Dressing and Parmesan Tuiles

Adapted from Stir by Barbara Lynch

~from Savoring Time in the Kitchen

Serves 6

Dressing:

1 heaping tablespoon good mayonnaise

1 tablespoon whole-grain mustard

Juice of 1/2 lemon

1 tablespoon Chardonnay vinegar

1 cup light olive oil or grape seed oil

1/2 cup grated Parmesan cheese

In a bowl, whisk the mayonnaise, mustard, lemon juice and vinegar until well combined. Slowly add the olive or grape seed oil in a thin stream until the oil is fully incorporated and emulsified. Whisk in the 1 cup of grated Parmesan. Season to taste with a little salt and pepper. 

Parmesan Tuiles:

1-1/2 cups of grated Parmesan cheese (I use Parmigiana Reggiano)

1-1/2 tablespoons Extra-virgin olive oil

Preheat oven to 350F and line a large baking pan with a Silipat or silicone liner. In a small bowl, combine the grated cheese with the extra-virgin olive oil. Using a heaping tablespoon or so of the cheese mixture, make small mounds on the silicone liner and gently flatten them with a spatula. Leave about 2 inches between flattened mounds. Bake until golden and bubbly - about 10-12 minutes. Allow the tuiles to cool on the baking sheet and gently remove with a thin spatula. 

Salad:

3 small heads of Boston Lettuce, rinsed and spun dry

Fresh herbs such as parsley, tarragon, thyme or chives

1/2 cup chopped and toasted almonds

Place the lettuce in a large salad bowl and add enough salad dressing to coat lightly. Toss. Divide the dressed lettuce on six large salad or dinner plates and top with fresh herbs, toasted almonds and Parmesan tuiles and serve. Drizzle with a little extra dressing, if desired.