Arugula Salad with Strawberries in Crispy Parmesan Bowls

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 396, total fat 30 G., saturated fats 10 G., proteins 20 G., carbohydrates 14 G., fiber 2 G., cholesterol 34 mg, sodium 693 mg, sugar 9 G.

The best part of this salad is the edible cheese bowl it's served in. The Parmesan gets crispy after baking, and an upside-down muffin tin is perfect for shaping it into a bowl before the cheese sets. Place the salad in the bowls just before serving to prevent the crisp Parmesan from getting soggy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. freshly grated parmesan
2 tablespoons of honey
2 tablespoons red wine vinegar
2 tbsp chopped shallots (1 large onion)
1 large clove of garlic, minced
1/4 cup olive oil
1 package (140 g) of small arugula
1 cup chopped fresh strawberries
1/4 cup chopped fresh parsley
1/4 cup chopped green onions
0.5 cup chopped toasted pecans
Special equipment: silicone baking mat

Ingredient Substitution Suggestions

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Recipes with similar ingredients: arugula, strawberry, wine vinegar, honey, Parmesan cheese, pecans

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Line a baking sheet with a silicone mat. Turn the muffin tin upside down and spray the bottom with cooking spray.
Form 3 (1/3-cup) mounds of Parmesan cheese on a silicone mat and flatten each into a 5-inch (12-cm) circle. Bake until melted, golden brown, and bubbly, 5-6 minutes. Working with one circle at a time, transfer them to a muffin tin, gently pressing down on the edges to form a bowl. Repeat with the remaining cheese. Set aside to let the cheese bowls set.

In a small bowl, combine the honey, vinegar, shallots, and garlic. Gradually add the olive oil and whisk until smooth. Season with salt and pepper to taste.
Combine the arugula, strawberries, parsley, green onions, and pecans in a large bowl. Drizzle the dressing over the salad and toss to coat. To serve, place the cheese bowls on serving plates and spoon the salad into them.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Festive dishes / Party Dishes / Salads / Leafy salads / Food Network - recipes