Best Parmesan Salad Bowls Recipes

BAKED RICOTTA BOWLS WITH CHICKEN AND PARMESAN AND A MIXED GREEN SALAD WITH TOMATO-BASIL VINAIGRETTE

Steps:

• Preheat oven to 375 degrees F.
• Divide crust into 8 pieces and shape each piece into a ball. Press the balls into the bottom and up the sides of an 8-cup mini muffin tin. Set aside.
• In a large bowl, combine chicken, ricotta, Cheddar, 1/4 cup of the Parmesan, eggs, Dijon, parsley, salt, and black pepper. Mix well. Spoon mixture into prepared muffin cups and top with remaining Parmesan. Bake 20 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown.
• Meanwhile, in a blender, combine tomatoes, basil, garlic powder, vinegar, and oil. Process until smooth. Season to taste with salt and pepper and serve over greens.

PARMESAN SALAD BOWLS

Steps:

• Spray an 8-inch non-stick saute pan with vegetable oil spray.
• Heat the pan over medium heat.
• For each Parmesan bowl, sprinkle 1/3 coarsely grated Parmesan to 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.
• When the cheese starts to turn golden brown, remove from the pan and place over any (flipped upside down) bowl you would normally use.
• Now, I like to place a paper towel (or two) over the grated Parmesan to soak up any oil, while I gently press/mold the grated cheese to the bowl.
• Allow a few moments for your Parmesan bowls to cool before removing.
• Divide salad among the cooled Parmesan bowls, serve and Enjoy! :).
• For a dramatic effect, tilt the bowl on the plate, allowing the greens to cascade out of the bowl onto the plate or try using different shaped molds for your Parmesan bowls.

CAESAR SALAD IN PEPPERED PARMESAN BOWLS

Steps:

• In a small bowl, toss cheese with pepper. Heat a small nonstick skillet over medium heat. Evenly sprinkle 1/4 cup cheese mixture into pan to form a 6-in. circle; cook, uncovered, until bubbly and edges are golden brown, 1-2 minutes. Remove skillet from heat; let stand 15 seconds., Using a spatula, carefully remove cheese and immediately drape over an inverted 4-oz. ramekin; press cheese gently to form a bowl. Cool completely. Repeat with remaining cheese, making eight bowls., In a large bowl, combine romaine, tomatoes and croutons. Just before serving, drizzle with dressing and toss to coat. Serve in Parmesan bowls.

EDIBLE PARMESAN SALAD BOWLS

Steps:

• tructions: 1. Turn on your broiler. 2. Place a silpat on top of a cookie sheet. Sprinkle ½ cup Parmesan cheese in a thin layer on the silpat in a round shape. Make sure that the round shape is large enough to cover the bowl you'll be using as a mold. 3. Place the cookie sheet with the silpat under the broiler. 4. Remove once the cheese is melted, bubbling, and just beginning to get darker - this should only take a minute or two. 5. Once it's removed from the oven, lightly blot the cheese with a paper towel. (If you under-cook the cheese, it will be rubbery. If you over-cook the cheese, it will be too crisp to mold into a shape.) 6. Using potholders, carefully pick up the silpat mat. Turn the mat over, and drape the center of the cheese over an upside-down bowl, which will act as the mold. Press down very gently on the silpat with the potholders. Once you see the cheese begin to peel away from the silpat, carefully pull the rest of the mat away from the cheese. 7. Allow the cheese to cool on the bowl for 5 minutes. It will harden, and then can be easily removed from the bowl. 8. Continue this process until all bowls are completed. Tip: You can make the Parmesan bowls ahead of time and store, tightly covered, for up to 6 hours. Tip: You'll never be short on bowls with these. You can make as many as your guests will eat!

CAESAR SALAD IN PEPPERED PARMESAN BOWLS RECIPE - (4.5/5)

Steps:

• In a small bowl, toss cheese with pepper. Heat a small nonstick skillet over medium heat. Evenly sprinkle 1/4 cup cheese mixture into pan to form a 6-inch circle; cook, uncovered, until bubbly and edges are golden brown, about 1-2 minutes. Remove skillet from heat; let stand 15 seconds. Using a spatula, carefully remove cheese and immediately drape over an inverted 4-ounce ramekin; press cheese gently to form a bowl. Cool completely. Repeat with remaining cheese, making eight bowls. In a large bowl, combine romaine, tomatoes and croutons. Just before serving, drizzle with dressing and toss to coat. Serve in Parmesan bowls.