Sheila had a couple of us in for lunch yesterday and served a lovely fresh salad of cucumbers and tomatoes in a light creamy dressing. A great lunch, good times, but what made us all feel really special was the trouble she took to make some wonderful edible salad bowls of Parmesan cheese.
It was really no trouble at all, actually, she told us. And, believe it or not, she found the instructions in a supermarket flyer. (I guess it’s worth reading the junk mail, sometimes!)
I made this recipe this morning, to enjoy with the Chicken Caesar that’s on the menu for supper tonight. Quick and easy, but it certainly comes off as full-on gourmet!
Parmesan Salad Bowls
To make four of these edible bowls, you’ll need about 1½ cups of shredded fresh Parmesan cheese. Just increase or decrease that amount to make more or fewer bowls, whatever you need.
Preheat the oven to 375°F, and place four 8-inch sheets of parchment paper on baking sheets. Sprinkle the cheese on the parchment paper in the shape of a circle, about 6 inches across. Bake for about 4 – 5 minutes, just until it’s golden-brown.
Slip a broad spatula under each cheese circle, turn it over, and drape it across the bottom of an upside-down small small bowl, like a dessert nappy or small cereal bowl.
When your cheese bowls have cooled and set in the desired shape, remove them from the the upside-down bowls, fill with the salad of your choice, and serve!
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I did try this last night, Anne, and it was both fun and tasty! And if you break one of the bowls, you can just use those toasted cheese bits to garnish the salad!
Sounds like a great way to present your salad differently.