Parmesan Basket with Salad
Ana Paulina Manrique García
This is a great idea to serve the salad in a very original and attractive way. You can also make another salad and serve it in the parmesan basket. Delicious.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
3
Favorites
Collections
Planner
Grocery List
Ingredients
2
Servings
  • 100 grams Parmesan cheese, grated
  • 1 tablespoon flour
  • 1/2 teaspoons rosemary
  • 6 leaves arugula, chopped
  • 1/4 cups alfalfa sprouts
  • 4 strawberries, quarters
  • 4 almonds, chopped
  • 1 teaspoon balsamic vinegar, for the vinaigrette
  • 1 tablespoon olive oil, for the vinaigrette
  • salt, to taste, for the vinaigrette
Preparation
10 mins
10 mins
Medium
  • Mix the parmesan cheese with the flour and finely chopped rosemary.
  • Heat a non-stick skillet and serve three tablespoons of the mixture.
  • Spread out to form a thin layer.
  • Cook for 30 seconds over medium heat and flip.
  • Remove from heat when golden brown on both sides, place in a circular container (it can be a glass) to take the shape of a basket, and let cool.
  • Repeat the process until you finish the parmesan mixture.
  • For the vinaigrette: Add the vinegar to the olive oil, season with a little salt, and whisk to fully combine.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by