Who knew it would be SO easy to make an edible bowl out of shredded cheese?! Not me, until I found this delicious recipe from Taste of Home. You can submit recipes to them, and I believe this one comes from Melissa Wilkes of Augustine, Florida. Two ingredients is all it takes, let’s jump right in!!
Ingredients
- 2 cups shredded Parmesan cheese
- 1/2 teaspoon coarsely ground pepper
For the Salad:
- 2 romaine hearts, cut into bite-size pieces (about 6 cups)
- 1 cup grape tomatoes, halved
- 3/4 cup Caesar salad croutons, slightly crushed
For the Caesar Salad Dressing:
- 1 cup mayonnaise
- ½ cup grated Parmesan cheese
- 1 tsp Dijon mustard
- juice from 1/2 lemon
- 1 tsp Worcestershire sauce
- 3 chopped garlic cloves
- ¼ tsp EACH salt and black pepper
- 1 tsp anchovy paste
Instructions
Grate Two Cups of Parmesan Cheese and chop 3 cloves garlic.
Mix in 1/2 tsp Black Pepper into the grated cheese.
Heat small pan over medium heat for two minutes. Sprinkle 1/4 cup cheese mixture into pan, forming 6-inch circle.
Cook 1-2 minutes until bubbling and edges are nicely browned.
Use a turner to remove from pan. Immediately invert over small bowl; press gently to form bowl shape, cool.
For the salad:
Slice one cup cherry tomatoes.
Add 2 cups torn or chopped romaine lettuce to salad bowl.
Add tomatoes and 3/4 cup croutons to the lettuce. Now let’s make a Caesar salad dressing!
For the dressing:
Combine 1 cup mayonnaise, ½ cup grated Parmesan cheese, 1 tsp Dijon mustard, juice from 1/2 lemon, 1 tsp Worcestershire sauce, 3 chopped garlic cloves, ¼ tsp EACH salt and black pepper, and 1 tsp anchovy paste. Whisk well.
Serve salad in Parmesan bowls.
Enjoy!
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Easy Parmesan Crisp Bowls!
Equipment
Ingredients
- 2 cups Shredded Parmesan Cheese
- ½ tsp black pepper
For the Salad:
- 2 romaine hearts, cut into bite-size pieces (about 6 cups)
- 1 cup grape tomatoes, halved
- ¾ cup Croutons
For the Caesar Salad Dressing:
- 1 cup mayonnaise
- ½ cup grated Parmesan cheese
- 1 tsp Dijon mustard
- juice from 1/2 lemon
- 1 tsp Worcestershire sauce
- 3 chopped garlic cloves
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 tsp anchovy paste
Instructions
- Grate Two Cups of Parmesan Cheese and chop 3 cloves garlic.
- Mix in 1/2 tsp Black Pepper with the grated cheese.
- Heat small pan over medium heat for two minutes. Sprinkle 1/4 cup cheese mixture into pan, forming 6-inch circle. Cook 1-2 minutes until bubbling and edges are nicely browned.
- Use a turner to remove from pan. Immediately invert over small bowl; press gently to form bowl shape, cool.
- For salad, slice one cup cherry tomatoes. Add 2 cups torn or chopped romaine lettuce to salad bowl. Add tomatoes and 3/4 cup croutons to lettuce.
- For the dressing, combine 1 cup mayonnaise, ½ cup grated Parmesan cheese, 1tsp Dijon mustard, juice from 1/2 lemon, 1 tsp Worcestershire sauce, 3 chopped garlic cloves, ¼ tsp EACH salt and black pepper, and 1 tsp anchovy paste. Whisk well.
- Serve salad in Parmesan bowls.
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