Salad in Parmesan Frico Cup

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Try this edible salad bowl.
As long as you make the perfect frico cup, you can actually fill in whatever greens you want.

Preparation time:
Cooking time:

Serves: 6 cups


For Frico Cup:
1 1/2 cup grated Parmesan

For Salad:
6 cups of any salad green you preferred (I used red and green lettuce), finely sliced
1/2 red onion, finely chopped
1 cup roast red pepper, finely chopped
1/2 cup toasted pinenut

For Dressing:
1/4 cup extra virgin olive oil
1/2 lemon juice
1/2 tsp lemon zest
1 tsp honey
1 tsp dijon mustard
pinch of salt and pepper


Preheat oven to 375F.

To make the frico cups, evenly divide the Parmesan cheese into 6 portions. Place them on the baking pan and gently tap down until each portion is flat and round with 4" in diameter. Bake for 10 minutes until golden and bubbly.

Working quickly, use a thin spatula to transfer the Parmesan frico to a regular-sized muffin tin. Gently place a small drinking glass on top of the frico to mold it into the shape of the muffin cups. Let cool until firm about 5 minutes. Continue with the others. (You have to move really fast or the frico will cool and won't mold. If you don't move fast enough, throw the frico back in the oven for a few seconds to get them warm and soft again)

Mix all the dressing ingredients. Pour over the salad and toss to combine.

Divide the salad among the Parmesan frico cups and serve immediately.

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