Parmesan Salad Cups

It is always nice to have a few reliable entertaining recipes in your repertoire, especially those that seem more impressive than the effort needed to make them. This has become one of those recipes for me. Salad can sometimes be tricky to dish up when you are balancing a plate full of food and a line full of people. So I love making these Parmesan Salad Cups for potlucks or parties with buffet-style food, because it is so easy for guests to grab and go.

The vinaigrette recipe below is for a full amount (I always like to have extra of any vinaigrette I make so I can have some on hand in the fridge), but the salad cup ingredients are for each individual serving. That way, you can adapt it to however many you need to make. Also, if you are having problems with the parmesan bowls breaking or cracking as you make them, I included a few tips in the recipe notes before.

5.0 from 1 reviews

Parmesan Salad Cups

 

Print

Ingredients

• Vinaigrette:
• ¼ cup extra-virgin olive oil
• ¾ balsamic vinegar
• Salt and pepper, to taste
• For each salad cup:
• 2 heaping tablespoons shredded parmesan
• About 1 cup mixed greens
• 2-3 cherry tomatoes, halved

Instructions

1. In a medium bowl, whisk together the olive oil, vinegar, salt, and pepper. Set aside until ready to use.
2. Heat a small skillet over medium heat. Have a muffin pan, flipped upside down, close by. Sprinkle cheese in pan in a thin layer to make a circle, about 3 inches in diameter. When cheese melts and begins to get some color, flip and cook until second side is slightly golden colored. This process will take about 2-3 minutes total. Once both sides are done, immediately remove cheese circle from the pan with a spatula, and place on the convex surface of one of the muffin tins from your upside down muffin pan. Working quickly, use your hand to gently cup the circle around the muffin tin to make a bowl shape. Let cool, and repeat steps until all your parmesan cups are made.
3. In a large bowl, toss together mixed greens and dressing. Lightly dress with prepared vinaigrette. Divide salad up into parmesan bowls and serve.

Notes

*I have found that the best ways to prevent the bowls from cracking are to work quickly before the cheese can cool, to avoid over browning the cheese, and to sprinkle the cheese in a thin (but not too thin) layer.

3.4.3177