For rich, nutty flavor, top your salad with Parmesan Pine Nut Crumble. It’s a great salad garnish and it’s addictive alone. Who needs crackers when there’s toasted pine nuts wrapped in melted cheese cooling on the counter? Wash it down with a glass of red wine, or white wine, or a dry martini. Heavenly. I make this crisp in big batches; otherwise, it’s gone by the time the salad is prepared. It can be baked in the oven, as described in this pasta salad recipe, or, for a quicker preparation, make it on the stove.
First, roughly chop about a cup of pine nuts.
When the pine nuts begin to brown, add a rounded cup of shredded or grated parmesan cheese to the pan, sprinkling it over the pine nuts in an even layer. Toss the ingredients together, maintaining a medium to medium high heat.
The nut-cheese mixture might take on the appearance of a bad batch of Rice Krispy treats. Don’t worry! Keep turning the mixture so that it browns but doesn’t burn.
Allow the parmesan pine nut crisp to cool completely before adding to a salad. It goes wonderfully on Pasta Salad with Bitter Greens, as shown above, or with red leaf lettuce, spinach, or arugula, tossed with a light coating of Pesto Pear Vinaigrette.