Bibb Lettuce with Creamy Parmesan Dressing and Cheese Crisps

Another recipe from the wonderful "Stir" cookbook by Barbara Lynch. She said she'd so tired of Mesclun, and I kind of get it. The Bibb lettuce is so crispy and nice. The dressing is creamy and subtle and the cheese crisps are awesome.

Ingredients:
1 large egg yolk
1 tablespoon whole grain mustard
juice of 1/2 a lemon
1 tbsp white wine vinegar
1 cup grapeseed oil
3 1/2 cups finely grated Pecorino Romano (she says parm, but I used Pecorino)
Salt and pepper
1 1/2 tbsp extra virgin olive oil
1 large head Bibb lettuce, washed, dried, and torn into pieces
1/2 cup almonds, finely chopped
Parsley and tarragon, finely chopped


Directions:
In a medium bowl, whisk the egg yolk, mustard, lemon juice, and vinegar until well combined. Slowly add the grapeseed oil in a thin, steady drizzle until the oil is completely incorporated and the dressing is emulsified. Whisk in 2 cups of the grated cheese. Season to taste with a little salt and pepper. Thin with a teaspoon of cold water if very thick.
Heat the oven to 350. Line a baking sheet with a Silpat liner. In a small bowl, combine the remaining 1 1/2 cups cheese with the extra virgin olive oil. Make little mounds of cheese on the Silpat, using heaping tablespoons of cheese leaving 2 inches between them. Gently flatten the mounds with an offset spatula to spread the cheese mixture evenly into a very thin circle. Make at least 12 crisps.

Bake until golden brown and bubbly, about 10-12 minutes. Let the crisps cool on the baking sheet before carefully removing them with a thin spatula. (They are very delicate, so be gentle!)

Divide half of the lettuce on 6 plates. Drizzle a tablespoon of the dressing over each and top with a crisp. Divide the rest of the salad on top of them, drizzle with another tablespoon of dressing and top with a second crisp. Top with almonds and a sprinkle of herbs.