Best Spring Salad In Parmesan Cups Recipes

Strawberry-Arugula Salad in Crispy Parmesan Cups image

Provided by Kardea Brown

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 13

Nonstick cooking spray
2 cups freshly shredded Parmesan
2 tablespoons honey
2 tablespoons red wine vinegar
2 tablespoons minced shallot (from 1 large)
1 large clove garlic, minced
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 (5-ounce) package baby arugula
1 cup sliced fresh strawberries
1/4 cup chopped fresh parsley
1/4 cup sliced green onions
1/2 cup chopped toasted pecans

Steps:

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.

Spinach Salad in a Parmesan Frico Cup image

Provided by Giada De Laurentiis

Categories appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 13

1 1/2 cups grated Parmesan
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces baby spinach leaves (about 6 cups)
1 orange, cut into segments
1/3 cup sliced almonds, toasted
1/2 red onion, thinly sliced

Steps:

Preheat the oven to 375 degrees F.
For the Parmesan Frico Cups:
Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.
For the Citrus Vinaigrette:
Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
For the Spinach Salad:
In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.