Want to impress your guests? Serve up salad in crispy Parmesan baskets and just watch the reaction! —Anna Maria Wharton, Staten Island, New York
Parmesan, Walnut & Arugula Baskets
Ingredients
- 1 cup plus 2 tablespoons shredded Parmesan cheese
- 2 tablespoons finely chopped walnuts
- salad:
- 4 cups fresh arugula or spring mix salad greens
- 1/2 cup green grapes, halved
- 2 tablespoons chopped walnuts
- 2 tablespoons olive oil
- 1 tablespoon raspberry vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Heat a small nonstick skillet over medium-high heat; sprinkle with 3 tablespoons cheese and 1 teaspoon walnuts. Cook until edges are golden brown and cheese is bubbly, 1-2 minutes. Remove from the heat and let stand for 30 seconds.
- Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2-in.-diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming 5 more baskets.
- For salad, in a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper. Pour over arugula mixture; toss to coat. Place 1/2 cup salad in each basket.
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