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  • Spinach Salad in a Parmesan Frico Cup

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
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          • Print Recipe

          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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          5

          Newest Ratings and Reviews

          Read all 4 reviews

          • on November 12, 2012

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            I loved this recipe. I made it last Thanksgiving and it was a huge hit. I did make one small addition that I thought really made it special. I added pomegranet seeds to the salad. Everyone loved. I plan to mke it again for our Thanksgiving feast this year.

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          • on April 08, 2012

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            made this for a bridal shower and it was a huge hit! So delicious & fresh tasting. We're having it today with Easter dinner--great complement to the ham. I made the cups by draping the cheese over an inverted muffin tin. Much easier for me.

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          • on January 16, 2012

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            This is excellent! Here's some suggestions I have:

            When the Parmesan cheese comes out of the oven, you can wait a minute to move it over the muffin cups - makes it not tear as easily. You CAN'T wait for it to cool, but I found the first ones I moved, stretched too much whereas those as the end didn't. Also you only need 1/2 the filling. I didn't know how long to roast the almonds. I sliced them, put them on a sheet and let them roast while the oven heated. As soon as the aroma was noticeable, I took them out. It is worth doing this step. GREAT recipe.

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