Prep/Total Time: 30 Minutes
Yield: 6 servings
Recipe Source: Anna Maria Wharton of Staten Island, NY by way of Taste of Home April/May 2009
1 cup plus 2 Tablespoons shredded Parmesan cheese
2 Tablespoons finely chopped walnuts
4 cups fresh arugula or spring mix salad greens
½ cup green grapes, halved
2 Tablespoons chopped walnuts
2 Tablespoons olive oil
1 Tablespoon raspberry vinegar
¼ teaspoon salt
1/8 teaspoons pepper
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”-diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming 6 baskets.
In a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper; pour over arugula mixture and toss to coat Place ½ cup salad in each basket Serve immediately.
MAKE AHEAD – Store baskets between layers of waxed paper in an airtight container at room temperature for up to a week.
TIP – Try baking smaller rounds of the cheese mixture on parchment paper in the oven at 350 degrees for 8-10 minutes. Shape over smaller glasses to fill for appetizers. Or, leave flat and use as a garnish for soup or potatoes.
VARIATIONS – Add 1-2 teaspoons of your favorite spice or fresh herbs. Caesar salad garnished with a small piece of roasted red bell pepper in these bowls is fabulous.