Very good. Had to sub white wine vinegar for the champagne and dressing turned out fine. Used a zester for the cheese so I only had to bake it for about 7 minutes. The edges started to darken much faster than the middle so I pulled it when it was a slight yellow color and they turned out thin and delicious. Added some goat cheese to the top and used mixed greens. Will definitely make this again. It's a beautiful dish.
At first I was a little concerned about making the Parmesan crisps but the Silpat liner made it easy-just pull it away from the bottom and it's easy to make the right size crisps. Just remember not to eat them all before you make the salad. Also start watching the crisps at about twelve minutes-mine were ready at that point. Better not to risk a tray of burnt Parmesan-especially when it can be 18 dollars a pound. With that said, a less expensive hard grating cheese-even a Gran Padana would probably make a decent crisp. Didn't have arugula, made the salad with oak leaf lettuce and the appropriate herbs from the garden. Our tomatoes of choice were Amana Orange, Big Rainbow, Green Zebra and Brandywine.
This is wonderful. With or without the greens and the dressing, the tomatoes (make sure you have good tomatoes) and cheese crisps are addictive!
This is a fantastic way to use Heirloom tomatoes. It has wonderful flavors and textures, and I agree with another reviewer who said that 3 layers are plenty. The crunch of the parmesan crisps is delightful. It is not only delicious but beautiful on the plate. Winner.
A big hit. Do it only with really great tomatoes. 3 layers instead of 4 was just right - otherwise it's a huge salad.