Last year I made this fantastic fall harvest salad for our holiday dinner. It does take a bit more time to make the Peppered Parmesan Bowls but it sure makes the presentation of the salad just amazing. And one thing I’ve learned being in the wedding event industry is that presentation makes ordinary foods taste extraordinary!
Ingredients
- Plan about 1/3 cup Parmesan cheese per bowl
- Pepper or other desired spices or herbs.
- Mixed greens
- Asian Pear
- Pomegranate seeds
- Raspberries
- Glazed Walnuts
Instructions
- In a small bowl, add the cheese and add some pepper to taste. You can even add other spices are herbs if you want to get creative. Using a nonstick skillet (or even a crepe pan), spread your cheese mixture evenly to make about a 6-7 inch circle. You have to make one bowl at a time. It only takes 2-3 minutes before the cheese starts to bubble and the edges may begin to brown. Remove from the heat and very carefully, using a large spatula, drape the cheese over an upside down ramekin bowl. You can use any bowl really, but 4 inch ramekins are a good size. Gently mold the cheese to hug the bowl shape. Let cool completely. Repeat this process for as many bowls as you need to make. I found that you should have some extra Parmesan cheese on hand in case you mess up and have to create an extra bowl. 🙂
- It's important to mix your preferred salad dressing with the greens before you use the greens in the Parmesan bowls. As a suggestion, you can use a Poppy-seed dressing. Start layering each bowl with all the ingredients. Remember presentation makes food taste better. Start with your mixed greens. Then I layered each of my fruits into a different area of the salad bowl, and finishing with some nuts in yet another corner.
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