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Mesclun Parmesan Basket


Mesclun salad served in a baked parmesan basket. I like to serve this salad with a large cooked shrimp sitting on a small dab of chili sauce. See more of my easy gourmet salads

Mesclun Salad in a Cheese Basket
recipe and photograph created by

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Prep Time: 15 min    Total Time:15 min     Yield: 1 basket


1/4 cup Asiago or 
Parmigiano-Reggiano cheese
, coarsely grated (use high quality cheeses only, with low oil content)
1 cup
Mesclun salad greens
1/2 teaspoon white truffle oil
pinch of French salt (Fleur de Sel)
cracked black pepper


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. They can be made in advance and kept at room temperature.

Place salad in a bowl, drizzle with truffle oil, sprinkle with salt, put in the 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.

Wine recommendation: Pinot Gris; Chardonnay

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