Walnut salad in parmesan baskets
This is a salad that I often serve as an appetizer but it could be easily a light alternative for your main course. The Parmesan basket certainly gives a special touch to your appetizer presentation and it’s also good to nibble while tasting the salad. The baskets are simple to prepare if you follow my tips and can be prepared few hours before.
Ingredients:
For the salad:
3.2 oz. mixed baby salad (lamb salad, green and red salad bowl, baby spinach etc.)
15 cherry tomatoes or 2 plum tomatoes
1.5 oz. soy sprouts, about 1 heaping cup
3.5 oz. aged goat cheese like Buche de Chevre, you can use Parmesan cheese as well or an aged cheese of your choice
1/4 cup coarsely chopped walnuts
1 1/2 tsp. balsamic vinegar
2 1/2 Tbsp. extra virgin olive oil
For the baskets:
You need 6 Tbsp. grated Parmesan cheese per basket
Yields: 6 persons
Instructions:
To make the baskets:
1. Cut a circle out of baking paper and place it in a large frying pan. Spread 6 Tbsp. grated Parmesan cheese evenly on the paper. Make it large enough to cover the bowl you choose to use as a mold.
2. Wait until the cheese is all melted. In the meantime prepare a bowl you will use for a mold and turn it upside down.
3. Carefully not to burn yourself, remove the sheet with parmesan without bending it. With a rapid movement turn it over onto your bowl. I use a regular spatula to turn it. To help shape the basket place a kitchen towel over it to hold the oven paper close to the bowl for about 5 minutes.
4. Slowly remove the rag and the parchment paper and let the basket dry on the bowl until you’ll serve the salad.
To prepare the salad:
1. In a big bowl add the salad, soy sprouts, walnuts and the cheese. Sprinkle the salad with salt, balsamic vinegar and olive oil and toss well.
2. Place the baskets on fruit plates. Carefully spoon the salad in the parmesan basket and serve.
Notes:
It’s impossible to make the bowls perfect. The defects are part of the charm. You can prepare the parmesan baskets 2 or 3 hours ahead.
years ago i worked briefly with a well-known caterer here in Montreal (Agnus Dei) and they made a snack with a similar idea – 3 types of grated cheese – such as parmesan, a bit of salt, pepper – and of all things – CHAI tea (loose, dry). Then they were baked on parchment paper and while still bendable – put over wooden dowels so they’d have a “u” shape for dips and such! They were deLICIOUS! i’m very interested in ur salad as i have been lucky enough to see the method. thanks for perking my memory. Regards, Linda
Linda, that is an interesting combination, Chai tea mixed with the cheese. I’m glad the recipe brought back memories for you.