It wouldn’t be the holidays if I didn’t present something a little fancy. This Little Gem Salad with Creamy Walnut-Apple Dressing and White Cheddar Crisps fits the bill. It’s a special salad, befitting the holidays, but it’s not too difficult to pull off because everything can be made ahead. This salad features little gem lettuce which can make any salad feel special. The creamy dressing is made memorable with chunks of apple and toasted walnuts. You can see that this is shaping up to be a fancy salad. But it’s the garnish I want to discuss. This post is really about how to make cheese crisps.
I’m not talking about crackers when I say cheese crisps. I’m talking about something a bit more special. You’ve probably been to a restaurant where a salad or some other savory bite came embellished with a delicate web of crispy cheese – like a Florentine cookie, only savory. It might surprise you to know that these cheesy little discs can be made at home. It’s literally as simple as sprinkling grated cheese on a silicone mat or parchment-lined baking sheet and popping in the oven for 10 minutes.
Really.
How to Make Cheese Crisps
Naturally, the first lesson on how to make cheese crisps starts with the cheese. The best cheese choices for cheese crisps are hard cheeses, like Parmesan, white Cheddar, and Manchego. From an aesthetic point of view, white cheese is better than orange cheese. Most importantly, avoid any sort of processed cheese. Even pre-grated cheese. Pre-grated cheese is mixed with a powdery substance to keep it from clumping. This powder also interferes with the process I’m about to describe.
Now, as with most “simple” things cheese crisps are only simple if you know a few quick tricks. First, you must line your baking sheet with a silicone baking mat or parchment paper. This trick is useful almost any time you’re baking. But it’s not merely useful when making cheese crisps; it’s crucial. If you don’t line your baking sheet with parchment, your cheese will attach itself to your cookware practically permanently.
Second, you need to fashion your piles of cheese carefully. Construct them into flat plateaus, not mounded hills. They will spread out as they bake, but they need to be delicate with some gaps between the strands of cheese, to begin with, or they’ll be burnt at the edges, gooey in the middle, and not at all lacey.
I say that the baking time is 10 minutes. But the actual time in the oven will depend on how dry the cheese is – Parmesan will cook faster than cheddar because it has less moisture. Manchego can have a little or a lot of moisture depending on how long it has been aged. The crisps are done when they’ve deepened to a uniform golden brown and have a lacy texture.
The rest of the salad takes no special skills, but I suggest you take time with the presentation. This Little Gem Salad with Creamy Walnut-Apple Dressing and White Cheddar Crisps is meant to be a fancy salad. GREG
Ingredients
- 2 tablespoon minced shallots
- 2 tablespoon white wine vinegar
- ½ teaspoon kosher salt (or to taste)
- 2/3 cup toasted walnut pieces (divided)
- 2 tablespoon creme fraiche
- 1 teaspoon Dijon mustard
- ¼ cup walnut oil
- 1 small apple (peeled, cored and tiny diced)
- 12 LIttle Gem lettuce heads
- 2 tablespoon minced chives
- 2 teaspoon minced tarragon
- 18 white cheddar cheese crisps (see recipe)
Directions
Make the dressing: Place shallots, vinegar, salt, half the walnuts, creme fraiche, Dijon, and walnut oil in a blender. Blend until mostly smooth, but not entirely pureed. Pour the mixture into a small bowl, stir in apple and tarragon.
Assemble the salad: Trim off the end of each lettuce, leaving as much of the head intact as possible. Slice each in half lengthwise. Gently rinse each half and carefully dry, making sure to keep the leaves attached.
Arrange 3 or 4 lettuce halves on serving plates, drizzle liberally with the prepared dressing, garnish with remaining walnut pieces and 2 or 3 cheese crisps. Serve immediately.
Ingredients
- 2 ounce grated Parmesan, cheddar, or Manchego cheese
Directions
Heat the oven to 350°F, and line a baking sheet with a silicone liner or parchment paper. Form about 1 tablespoon of the cheese into a thin, even circle on the silicone liner or parchment paper; repeat with the remaining cheese, leaving 2 inches between circles. Bake until the cheese is golden brown and lacy, 5 to 10 minutes. Cool on the baking sheet, then bot on a paper towel and serve.
How to Make Cheese Crisps
I love cheese crips for a snack and put them in a lot of my food. I am going to make this salad and the crisps real soon. Your photos are great.
I just love making these cheese crisps, they make any dish look festive. I particularly like garnishing soup with it, so pretty. The little gems are adorable, but then again, any mini veg is too cute to be true. I hope you had a wonderful Christmas and that 2017 brings you much love, health and happiness. Eva XO
Mmm, I want that salad, crisps and all.
This little gem salad is a gem! I make cheese crisps as often as I can-which isn’t often enough. They are way to easy to snack on and somehow always disappear in the pantry. These are gorgeous! Have a great holiday!
A special salad, indeed. I love the Gem lettuces and those crisps are crisped to perfection. Lovely for the holiday — or any day! 🙂 xo
Such a lovely salad!! I always use Parmesan when making cheese crisps, but now I really want to try white cheddar (and Manchego!). Happy Holidays Greg!
Greg, this salad is a beauty! And one that will be appearing on my table soon. And I won’t change a thing!
… a delicate web of crispy cheese …
Uh, I can’t remember what I wanted to say!
How many times have we seen these served in restaurants and wondered how to make them at home?! Thanks for decoding the mystery, Greg!
Absolutely super yummy. I am going to make it soon. Happy Holidays!
Wow, I am crushing on those cheese crisps! Such a perfect addition to a salad. I’m always about texture and wanting some crunch in my dish so I can see adding these to other dishes as well.
Great to discover your site!
I love this beautiful little salad Greg — and those cheese crisps — how amazing! I’ve seen them in the store and they are very pricy — this is the way to go for sure. Love the presentation and the dressing. Have a lovely holiday and thanks for this simple, elegant and delicious treat!