Monday, May 30, 2011

Strawberry Spinach Salad in Parmesan Cups

Happy Memorial day! I did work today, but this afternoon I had a fun early dinner with my boss Brook and our other manager Krista. We always enjoy each other's company, but rarely work together so we arranged a date to get caught up! We ate my favorite food (and Brook's too), PIZZA. Krista knows all about fun places to eat in LA, so she had us try thisswanky pizza place in Venice Beach called Gjelina. It was a fab afternoon!

These parmesan cups were fantastic! They were gorgeous and would be so fun to serve at a dinner party. I am thinking of other salads that would taste good in the parmesan maybe a pasta salad! PS they really are not as hard as they look...I made them in about 20 mins. If you buy pre-grated cheese it will be even faster!
Strawberry Spinach Salad in Parmesan Cups
2 cups fresh spinach
3-4 strawberries
1 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar
salt and pepper
1 cup shredded parmesan cheese
1 tsp flour
1 1/2 Tbsp Rosemary
2 Tbsp pine nuts, toasted (you can also use almonds, pecans or walnuts)

Grate parmesan cheese
Chop rosemary.
Mix parmesan cheese, rosemary and flour in a bowl.
Heat a nonstick skillet to medium. Sprinkle parmesan cheese in a circle about 3-4 inches wide. Cook for about 1 minute or until lightly golden.
Turn and cook for 15 more seconds.
Quickly and carefully press circle of cheese into a muffin tin.
You should make 4-6 cups depending on the size of the cups. Allow to completely cool before removing from pan.
Mix together oil and vinegar and season with salt and pepper.
Toss spinach with dressing and nuts.
Stuff parmesan cups with spinach and top with sliced strawberries. Serve!

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