Categories: Salad

Ingredients

• 1/3 cup sliced red onion
• 3/4 cup grated Parmesan cheese, divided
• 1/4 cup olive oil
• 1 large egg yolk
• 2 tbsp. lemon juice
• 1 garlic clove, peeled
• 1/2 tsp Dijon
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 5 cups chopped romaine
• 5 cups baby spinach
• 4 cups chopped kale

Directions

1. Preheat oven to 350. Line a large baking sheet with a silicone baking mat or parchment paper.

2. Place onion in a small bowl and cover with ice water. Set aside.

3. Spread 1/2 cup Parmesan into a 9×7-inch oval on the prepared pan. Bake until lightly browned and crisp, 10-14 minutes. Let cool on a wire rack.

4. Meanwhile, combine oil, egg yolk, lemon juice, garlic, Dijon, salt and pepper in a food processor. Process until creamy. Add the remaining 1/4 cup Parmesan and pulse to combine.

5. Combine romaine, spinach, kale and the dressing in a large bowl and toss to coat. Transfer to a serving platter. Drain the onion and pat dry with paper towels. Break the Parmesan crisp into large pieces and scatter over the top of the salad along with the onion.

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