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 CITRUS VINAIGRETTE:
      • 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 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
          recipe tools

          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.
          Advertisement

          On TV

          *ALL TIMES EASTERN
          ON AIR
          NOW
          TONIGHT
          10:00
          PM

          Get Cooking Channel on your TV.