Lacy Parmesan Salad Baskets Food

PARMESAN, WALNUT & ARUGULA BASKETS

Steps:

• Heat a small nonstick skillet over medium-high heat. Sprinkle 3 tablespoons cheese and 1 teaspoon walnuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds. , Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2-in.-diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming five more baskets., For salad, in a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper. Pour over arugula mixture; toss to coat. Place 1/2 cup salad in each basket.

PARMESAN BASKETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place about 2 teaspoons of Parmesan cheese onto a silicone sheet or baking sheet lined with parchment paper, and gently spread the cheese out into a circle about 2 inches in diameter. Spread more circles of cheese onto the baking sheet, keeping them at least 1 inch apart.
• Bake in the preheated oven until golden brown, 4 to 5 minutes. Watch carefully to avoid burning. Remove from the oven, and let cool on the sheets until warm; while still warm, drape the wafers over a small bowl or other container. Let cool. Store at room temperature in an airtight container.

PARMESAN CRISPS

Steps:

• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

CELERY & PARMESAN SALAD

Steps:

• At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me?this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
• When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

PARMESAN SALAD BOWL

Steps:

• Heat a 12-inch nonstick skillet over medium-low heat.
• Mix together the Parmesan and crushed red pepper in a small bowl. Add to the skillet in a very thin layer and cook until it is light brown, melted and bubbly, about 1 1/2 to 2 minutes. Remove the skillet from the heat and allow to sit and cool slightly, 20 to 30 seconds. Loosen the cheese circle by running a rubber spatula around the edge of the skillet. Carefully transfer the cheese to the inside of a small bowl (approximately 1 1/2 to 2 quarts), using the spatula to help push and form the cheese to the shape of the bowl.
• Allow it to cool for several minutes before removing to allow the shape to set. (You can leave it inside the bowl until serving.)
• Place the Parmesan bowl on a plate and fill with the greens. Drizzle the salad with the dressing. Top with the red onion, radish, blackberries and feta.

LACY PARMESAN CRISPS

Steps:

• Preheat the oven to 350°F.
• Gently combine all the ingredients.
• Cover a baking sheet with a piece of parchment paper.
• Place a level tablespoon of the mixture into the baking sheet. Pat down to make a 3-inch disc. Repeat with the remaining mixture making sure to space the discs at least 1 inch apart.
• Bake for 5 to 8 minutes, or until the cheese is bubbling, melted, and the crisps are golden brown in colour.
• If the crisps are under-baked, the texture is chewy. If the crisps are over-baked, the cheese will taste bitter, so be sure to watch them closely.

LACY PARMESAN CRISPS

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with nonstick liner.
• Grate 1 cup Parmigiano-Reggiano using large holes of a box grater.
• Arrange 6 mounds (1 rounded tablespoon each) of cheese 3 inches apart on liner, then flatten each mound lightly with a metal spatula to form a 3-inch round.
• Bake until golden, 7 to 10 minutes, then transfer crisps with spatula to a rack to cool completely, about 5 minutes.
• Repeat procedure with remaining cheese to make more crisps.

PARMESAN BASKET

Steps:

• Heat a 10" skillet over medium-high heat.
• Sprinkle cheese (I just used what seemed to look right, didn't really measure) into a disk shape in pan, using less cheese around the edges (helps produce the lacy look).
• Allow cheese to get slightly golden underneath, then carefully remove it using a spatula.
• Quickly drape cheese disk, golden side up, over an upside-down glass and form into a bowl.
• Allow to cool completely.
• This produces one basket.
• Repeat instructions until you have the number of baskets needed.

CREAMY PARMESAN PASTA SALAD

Steps:

• Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.
• Meanwhile, mix bell peppers, carrots, basil and cheese in very large (4-quart) bowl. Mix dressing and milk in small bowl with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.