Parmesan Salad Baskets
I made twenty of these individual Parmesan Salad Baskets for our Irish Bunco party last night. I didn't win any cash, but my baskets were a big hit eliciting several "oohs and aahhs". These elegant sides look deceptively difficult to make but it's actually quite easy and quick to whip these up! And the baskets are edible and so very yummy! Here's how you do it:
You'll need six bags of shredded Parmesan cheese for approximately twenty baskets. The best cheese to use for these is KRAFT SHREDDED PARMESAN. The fancier and more artisan cheeses do not work so stick with the cheaper brands.
Heat a 10" non-stick skillet over medium heat. Spread the cheese into the skillet in a disc shape, keeping it a bit thinner towards the outer edges so you get a nice, lacey look. Once the cheese begins to get a bit golden on the bottom, use a spatula and your fingers to lift it out. Place the cheese disc (golden side up) over the bottom of a drinking glass and pinch four corners to give shape. That's it!
I prefer to fill my baskets with mixed greens tossed with a bit of my favorite flavored olive oil. Top with a little fresh ground pepper. For a final touch, add half a bread stick.