Sally's Recipe Of The Week: Spring Salad In Parmesan Cups

Spring Salad in Parmesan Cups

Serves 8

Happy Easter everyone. I'm re-posting this recipe because it was such a hit at an Easter dinner I went to a couple of years ago. I almost forgot about it but I was looking for something that fit the holiday but was not a main course. If you are taking them to a dinner/brunch don't dress the salad or put it in the cups until you are there and dinner is about to be served.

Here is what you will need:

3 tablespoons extra-virgin olive oil, plus more for the baking sheets

1 1/3 cups freshly shredded Parmesan cheese (use the large holes of a box grater)

2 teaspoons all-purpose flour

Kosher salt and freshly ground pepper

1 cup frozen peas or frozen shelled edamame, thawed

6 ounces sugar snap peas

1/4 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice

1 tablespoon white wine vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon honey

1 package of spring lettuce mix

2 small radishes, diced

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh tarragon

Lets start with the dressing and preheating your oven to 375.

In a small bowl mix together the lemon juice, vinegar, mustard, honey, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper. Next whisk in the olive oil until smooth.

Add in the chives and tarragon and give it a taste. Season if necessary.

Slice up your snap peas and blanch them for about one minute in boiling salted water then put them in an ice bath to cool. Strain well.

Dice up your radishes and thaw the peas.

OK, now comes the fun part! Mix together the cheese and the flour. Line two baking sheets with parchment paper. Take about two tablespoons of cheese and make a little mound of cheese. Make a total of 8 mounds spread across both of the baking sheets. I bake the sheets one at a time for 8 to 10 minutes. When the cheese is a beautiful golden brown remove from oven and let cool slightly. Using a thin metal spatula carefully remove the cheese and drape it over an inverted small bowl or ramekin. Let cool completely.

In a large bowl add the lettuce, peas, snap peas, radishes and toss with the dressing. Unless you are not going to eat it right away. Then store in fridge until ready.

Divide the salad among cups and enjoy. Let's Eat!!