Leaf-Lettuce Salad with Parmesan Crisps

• 1/2 cup finely grated Parmesan cheese (2 ounces)
• 3/4 pound red or green leaf lettuce
• Reduced-Fat Herb Vinaigrette (recipe below)
• Coarse salt and fresh ground pepper
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 1/4 cup firmly packed fresh herbs (such as basil, cilantro, or parsley)
• 1/2 small garlic clove
• Coarse salt and fresh ground pepper
• 3 tablespoons extra-virgin olive oil

1. Preheat the oven to 350F.
2. Divide the cheese into four mounds on a parchment-lined baking sheet, at least 4 inches apart.
3. With the back of a spoon, spread each mound into an even 4-inch round.
4. Bake until melted and golden brown, about 10 minutes, rotating the sheet halfway through.
5. With a thin metal spatula, transfer the crisps to a wire rack; let cool.
6. Tear the lettuce leaves into bite-size pieces (about 12 cups).
7. Toss with the vinaigrette; season with salt and pepper.
8. Serve the salad with the Parmesan crisps.
9. In a blender, combine the lemon juice, mustard, herbs, garlic, and 1/4 cup cold water; season with salt and pepper.
10. Puree until smooth.
11. With the motor running, add the olive oil in a steady stream until emulsified.

parmesan cheese, red, vinaigrette, salt, lemon juice, mustard, herbs, garlic, salt, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/leaf-lettuce-salad-with-parmesan-crisps-383163 (may not work)