Strawberry Salad with Maple Champagne Dressing and Parmesan Crisps Recipe
This vibrant Strawberry Salad with Maple Champagne Dressing and Parmesan Crisps combines fresh strawberries, crunchy walnuts, celery, and red onion atop crisp Butter lettuce with creamy mozzarella balls. The salad is dressed with a sweet and tangy maple champagne vinaigrette and topped with crisp Parmesan cheese rounds, creating a delightful balance of flavors and textures perfect for a light lunch or elegant starter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Parmesan Crisps
- 4 ounces Parmesan cheese, grated
- ¾ cup walnuts
Salad
- 4 ounces strawberries, washed, stemmed, and sliced
- 2 stalks celery, chopped
- 1 small red onion, thinly sliced
- 1 bunch Butter lettuce (or 4 cups Little Gem lettuce)
- 4 ounces mozzarella balls (small)
- 1/2 teaspoon kosher salt (or sea salt)
Maple Champagne Dressing
- 3 tablespoons Champagne vinegar
- 1/2 cup olive oil
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Instructions
- Prepare Parmesan Crisps: Preheat the oven to 400°F (204°C). On a baking sheet lined with parchment paper, spread grated Parmesan cheese into small, thin rounds. Bake for about 5 to 7 minutes or until golden and crisp. Remove from the oven and let cool.
- Toast Walnuts: Place walnuts in a dry skillet over medium heat. Toast them, stirring frequently, until fragrant and lightly browned, about 3 to 5 minutes. Set aside to cool.
- Make Dressing: In a small bowl, whisk together Champagne vinegar, granulated sugar, Dijon mustard, maple syrup, salt, and freshly ground pepper. Slowly drizzle in olive oil while whisking continuously until the dressing emulsifies and thickens slightly. Set aside.
- Prepare Salad Ingredients: Wash and slice strawberries, chop celery, thinly slice the red onion, and rinse and dry the Butter lettuce or Little Gem lettuce. Combine these ingredients gently in a large salad bowl.
- Toss Salad with Dressing: Add the mozzarella balls and toasted walnuts to the salad bowl. Drizzle the maple champagne dressing over the salad, add kosher salt to taste, and toss gently to coat all the ingredients evenly.
- Serve: Plate the dressed salad onto serving dishes and garnish each portion with Parmesan crisps on top for an added crunch and salty finish. Serve immediately.
Notes
- Parmesan crisps can be made ahead and kept in an airtight container for up to 2 days.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Substitute walnuts with pecans or almonds if preferred.
- Dressing can be prepared up to a day in advance and stored refrigerated; whisk before using.
- For a vegetarian version, ensure the Parmesan cheese used is free of animal rennet.
