Parmesan Fricco Salad Baskets


8 ounces shredded Parmesan cheese, divided, plus extra for garnish
1 tablespoon balsamic vinegar or lemon juice
2 tablespoons extra-virgin olive oil
8 ounces mesclun or baby greens
Kosher or sea salt and
freshly ground black pepper


Warm a 10- or 12-inch nonstick frying pan over medium-high heat. Sprinkle about a quarter of the cheese into a thin round (make the outer edge uneven, for a delicate look) and cook 2 to 3 minutes, or until cheese begins to brown lightly underneath. Remove with a spatula and immediately drape over a water glass, carefully shaping cheese into a cup. Let cool. Repeat with remaining cheese, a quarter at a time. In a medium bowl, whisk together vinegar and oil. Add greens and toss well to coat. Season with salt and pepper to taste. Place cheese baskets on individual serving plates and fill with greens. Sprinkle with reserved cheese.


4 servings as a hearty meal; 6-8 servings as a side dish

Preparation Time

20 Minutes

Total Time

20 Minutes

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