I was so excited to get this recipe to you, but it took longer than I expected to put together the post. I had to stop every few minutes to stand on my head. That’s what I do when I have a cold. It really helps me to feel better, but I still haven’t figured out how to edit photos upside down!
My salads have been getting a lot of social media attention lately. Since you have all been so generous, I decided to share one of my little secrets for a kickass topping. For other ideas and suggestions, check out How to Make a Really Great Salad on Chickpea and Rutabaga.
A couple of years ago, I discovered that nuts toast really well in the microwave. And you are less likely to get distracted and burn them than if you toast them in the oven or on the stove. It didn’t take long for me to wonder how the nuts would taste if you melted some cheese on them…great, but a little greasy. So, I tried adding some crumbs. I like to keep crispy panko crumbs in the house, but I’ve tried this with my own homemade crumbs, too. And they are great with gluten free crumbs.
These are so easy to make and so delicious, I’m sure you will come up with endless variations of your own! They are great on just about any salad, or on steamed, braised, or roasted veggies. Or soup. Or stew. Just don’t leave them out on the counter while you make supper!
Bob is at a conference at Oxford and I just got finished Facetiming with him. Forgive me for my lame attempt at a mildly inappropriate British sounding name.
This recipe makes enough bits to top 4-6 individual portions of salad.
Feel free to try this with different combinations of cheeses and nuts. I’ve used cheddar, gruyere, asiago, pistachios, almonds, pecans. Have fun!
1/3 cup finely grated parmesan cheese
1/3 cup walnut pieces
1/3 cup bread crumbs or panko (gluten free work fine)
vegetable or coconut oil spray
Mix all the ingredients except the oil spray in a bowl large enough to hold everything and mix without a huge mess.
Spray a sandwich plate liberally with the oil spray. Place the cheese-nut-crumb mixture on the plate in an even layer.
Place the plate in the microwave and cook on high for a minute. Check for doneness. It’s ready when the cheese is melted and there are some browned spots. If not done, continue to cook in 15 second intervals as needed.
Let the nutty, cheesy mass cool for at least 10 minutes and then break up into irregular pieces. Try not to eat them all before topping your salad, soup, stew, or veggies. Enjoy!!!