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Mesclun Salad in a Parmesan Cheese Basket
recipe
and photograph created by
www.finedinings.com
Recipe Type: salad, cheese basket, mesclun
Prep Time: 15 min
Total Time:15 min
Yield: 1 basket
Ingredients:
1/4 cup Asiago or Parmigiano-Reggiano cheese, coarsely grated (use these high quality cheeses only, the oil content is low)
1 cup Mesclun salad greens
1/2 teaspoon white truffle oil
pinch of French salt (Fleur de Sel)
Instructions:
Preheat oven to 350 degrees F.
Sprinkle cheese in a single layer on a Silicone mat or parchment lined baking sheet. Form into a circle or flower petal as I have done (see my photograph), or any shape you
desire. Bake for 10 minutes or until cheese is melted and edges are lightly brown. Working quickly, remove from the oven with a wide spatula
being careful not to break them, they are extremely fragile. Drape over an inverted glass or custard cup to form a basket. If they harden too quickly return to the oven
for 1 minute to soften. The baskets can be made in advance and kept at room temperature
Place mesclun salad greens in a bowl, drizzle with white truffle oil, sprinkle with salt,
put salad in the parmesan basket, add cracked black pepper around the plate and serve. I like to serve this salad with a large cooked shrimp sitting on a small
dab of chili sauce.
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Wine
recommendation: Pinot Gris; Chardonnay |
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