Spinach Salad In A Parmesan Frico Cup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This salad was so yummy and really impressive looking with the frico cup. Thanks Giada for the recipe! Before eating it, break the cup into pieces and eat with the salad inside... Ingredients:
for the parmesan frico cups |
1 cup freshly grated parmigiano-reggiano |
for the citrus vinaigrette |
1/4 cup extra-virgin olive oil |
1 tablespoon lemon juice |
1 tablespoon orange juice |
1/2 teaspoon lemon zest |
1/2 teaspoon orange zest |
1 teaspoon honey |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
for the spinach salad |
6 ounces baby spinach leaves (about 6 cups) |
1 orange, cut into supremes (segments) |
1/3 cup sliced almonds, toasted |
1/2 red onion, thinly sliced and rinsed (must rinse please or else it its too overpowering) |
special equipment: parchment paper, a muffin tin, and a small drinking glass |
Directions:
1. Preheat the oven to 375 degrees F.
2. For the Parmesan Frico Cups:
3. Place parchment paper (or silpat mat) on a baking sheet. Place 4 (1/4-cup) mounds of parmesan on the paper/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.
4. Working very quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Frico to mold it into the shape 1 of the muffin cups. Continue with the remaining Parmesan cheese. Let cool until firm, about 5 minutes.
5. For the Citrus Vinaigrette:
6. Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
7. For the Spinach Salad:
8. 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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