Mixed Salad in Parmesan Nests
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Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Healthy, because
Even smarter
This appetizer isn't just beautiful-- the spring greens contain plenty of vitamins and fiber while radishes are very rich in vitamin C.
This beautiful starter is very light, making it a great appetizer before a heavy meat dish.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Parmesan Baskets
- non-stick cooking spray
- 1.333 cups Parmesan (coarsely grated)
- 1 cup Parmesan (finely grated)
- For Salad
- 4 cups mixed spring greens (such Mesclun mix)
- 6 red Radish (cleaned; trimmed and sliced thinly)
- 2 Tbsps Fruit Vinegar
- 1 Tbsp lemon juice
- 1 tsp honey
- 5 Tbsps olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 handful Edible flowers (such as pansies; dandelions and daisies)
Preparation steps
1.
For Parmesan Baskets:
2.
Coat an 8-inch non-stick saute pan with cooking spray. Arrange four bowls, set upside down.
3.
Heat the pan over medium heat.
4.
For each Parmesan basket, sprinkle 1/3 cup coarsely grated Parmesan into the bottom of the saute pan, distributing the cheese evenly across the pan. Allow the cheese to bubble for about 30 seconds before adding an additional 1/4 cup of finely grated Parmesan.
5.
When the cheese starts to turn golden brown, remove from the pan and place over one of the upside down bowls. Quickly place a paper towel over the grated Parmesan to soak up any oil, and gently mold the grated cheese to the bowl.
6.
Allow the Parmesan baskets to cool for several minutes before removing. Repeat the process for the remaining 3 baskets.
7.
For Salad:
8.
Rinse the mixed greens and pat or spin dry. Place in a salad bowl with the sliced radishes.
9.
In a small bowl, whisk the vinegar, lemon juice, honey, oil, salt and pepper until well mixed. Drizzle over salad and garnish with fresh edible flowers and toss well. Divide between Parmesan baskets and serve.
