Spinach Salad in a Parmesan Frico Cup


Total Time:
1 hr
Prep:
30 min
Inactive Prep:
--
Cook:
30 min
Yield:
6 servings
Level:
Difficult

Ingredients

  • For the Parmesan Frico Cups:
  • 1 1/2 cups grated Parmesan
    • FOR THE SPINACH SALAD:
      • 6 ounces baby spinach leaves (about 6 cups)
      • 1 orange, cut into segments
      • 1/3 cup sliced almonds, toasted
      • 1/2 red onion, thinly sliced
      • Special equipment: a silpat mat, a muffin tin, and a small drinking glass

      Directions

      Preheat the oven to 375 degrees F.

      For the Parmesan Frico Cups:

      Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.

      For the Citrus Vinaigrette:

      Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.

      For the Spinach Salad:

      In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.

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