From the Friuli region of Italy, the Parmesan wafers known as frico add a crisp and salty counterpoint to the salad.

　　

Ingredients

Serves 6

　　1/2 cup finely grated Parmesan cheese (2 ounces)

　　3/4 pound red or green leaf lettuce

　　Reduced-Fat Herb Vinaigrette (recipe below)

　　Coarse salt and fresh ground pepper

　　

Reduced-Fat Herb Vinaigrette

1 tablespoon fresh lemon juice

　　2 teaspoons Dijon mustard

　　1/4 cup firmly packed fresh herbs (such as basil, cilantro, or parsley)

　　1/2 small garlic clove

　　Coarse salt and fresh ground pepper

　　3 tablespoons extra-virgin olive oil

　　

Step 1

Preheat the oven to 350°F. Divide the cheese into four mounds on a parchment-lined baking sheet, at least 4 inches apart. With the back of a spoon, spread each mound into an even 4-inch round.

　　

Step 2

Bake until melted and golden brown, about 10 minutes, rotating the sheet halfway through. With a thin metal spatula, transfer the crisps to a wire rack; let cool.

　　

Step 3

Tear the lettuce leaves into bite-size pieces (about 12 cups). Toss with the vinaigrette; season with salt and pepper. Serve the salad with the Parmesan crisps.

　　

Reduced-Fat Herb Vinaigrette

Step 4

In a blender, combine the lemon juice, mustard, herbs, garlic, and 1/4 cup cold water; season with salt and pepper. Purée until smooth. With the motor running, add the olive oil in a steady stream until emulsified.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.