Recipe courtesy of Kardea Brown
Strawberry-Arugula Salad in Crispy Parmesan Cups
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- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 396
- Total Fat
- 30 g
- Saturated Fat
- 10 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 20 g
- Cholesterol
- 34 mg
- Sodium
- 693 mg
The best part of this salad is the edible bowl it's served in. Parmesan cheese becomes crispy after it's baked and an upside-down muffin pan is the perfect pan for creating the edible cups. If you don't plan to serve the salad right away, leave the salad undressed and the cups unfilled so they don't become soggy.
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 396
- Total Fat
- 30 g
- Saturated Fat
- 10 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 20 g
- Cholesterol
- 34 mg
- Sodium
- 693 mg
Ingredients
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Directions
Special equipment:
silicone baking mat- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with a silicone mat. Turn a muffin tin upside down and coat the bottoms with nonstick cooking spray. Form 3 (1/3-cup) mounds of Parmesan cheese on the silicone mat and pat out each to a 5-inch circle. Bake until the cheese melts and is browned and bubbly, 5 to 6 minutes. Working with one circle at a time, quickly lift each round of cheese to the muffin tin, gently pressing the edges to create a dome. Repeat the process with the remaining cheese. Set aside to cool.
- Whisk together the honey, vinegar, shallot and garlic in a small bowl. Gradually add the olive oil and whisk until combined. Season with salt and pepper.
- Toss together the arugula, strawberries, parsley, green onions and pecans in a large bowl. Pour the dressing over the salad and toss to coat. To serve, place the Parmesan cups onto serving plates and divide the salad evenly among them.
