Cucumber and Tomato Salad in Parmesan Bowls
Prep Time
Serves
Cooking Mode
1 ½ cups Shredded fresh Parmesan Cheese
2 tbsp Aged Balsamic Vinegar of Modena
3 tbsp Vanilla yogourt
1 pinch each salt and pepper
1 Romaine Heart, cut into bite-size pieces
2 Mini seedless cucumbers, thinly sliced
24 Santalina Tomatoes (or grape tomatoes) halved
1 ½ cups Shredded fresh Parmesan Cheese
2 tbsp Aged Balsamic Vinegar of Modena
3 tbsp Vanilla yogourt
1 pinch each salt and pepper
1 Romaine Heart, cut into bite-size pieces
2 Mini seedless cucumbers, thinly sliced
24 Santalina Tomatoes (or grape tomatoes) halved
Directions
1Preheat oven to 375° F (190° C). On two parchment-lined baking sheets, spread cheese equally into four 6-inch circles. Bake until golden brown, about 4 to 5 minutes. While still warm, carefully lay cheese circles over the backside of bowls to shape. Allow to cool.
2In a large bowl, whisk together vinegar, yogurt, salt and pepper. Toss lettuce, cucumbers and tomatoes in dressing. To serve, set a Parmesan bowl in the centre of each of 4 plates and fill each bowl with salad.
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Personal Note
Personal Note