Servings: Serves 4
Parmesan Salad Bowls
  • 1 1/3 cups Parmesan cheese , coarsely grated
  • Mixed green salad
Champagne Vinaigrette Dressing
  • 2 1/2 Tbsp. champagne vinegar
  • 1 tsp. fresh garlic , pressed through a garlic press
  • 1 tsp. Dijon mustard
  • 1/2 tsp. salt
  • Freshly ground pepper , to taste
  • 1/2 cup good olive oil
To make Parmesan salad bowls: Preheat oven to 325°.

Put a Silpat mat on a half-sheet pan. Spread out 1/3 cup cheese onto Silpat into 6 inch circles. Put in oven and allow to brown in the oven for about 10 minutes. Remove cheese from pan with a spatula and lay on a flipped-over medium-size (5 1/2 inches) clean bowl. Gently place a paper towel over the cooked Parmesan and lightly press on to flipped bowl. This protects your hands while soaking excess oil.

Let Parmesan bowls cool about 5 minutes before removing from flipped bowl. Divide prepared salad among the Parmesan bowls and serve.

Yield: 4 bowls
Prep time: 5 minutes
Inactive prep time: 5 minutes
Cook time: 10 minutes

To make Champagne Vinaigrette Dressing*: Mix the champagne vinegar, garlic, mustard, salt and pepper together in a bowl. Slowly add your olive oil, whisking it constantly until you get a smooth and creamy consistency. It should be a little tart. Add more salt or pepper to taste.

Dress Parmesan salad with your desired amount of vinaigrette and serve.

Yield: 4 serving
Prep time: 5 minutes
Inactive prep time: 0 minutes
Cook time: 0 minutes

*Champagne Vinaigrette Dressing recipe courtesy of Margaret Weitzman