28 May 2009
From Denny: These are delightful baskets made from Parmesan cheese to hold your salad and Brie cheese "egg." It's a bit of whimsy along with good eating! If you don't own a non-stick skillet (like me) you can use a Silpat sheet to melt the cheese.
From: Taste of Home, April/May 2009 issue
Parmesan, Pecan & Arugula Baskets
1 cup plus 2 tbls. shredded Parmesan cheese
2 tbls. finely chopped pecans
4 cups fresh arugula or spring mix salad greens
1/2 cup red or green grapes, halved
3 tbls. chopped pecans, divided
2 tbls. olive oil
1 tbl. raspberry vinegar
1/4 tsp. salt
1/8 tsp. black pepper
Soft brie cheese, optional
1. Heat a small nonstick skillet over medium-high heat. Sprinkle 3 tablespoons cheese and 1 teaspoon chopped pecans in a circle over the bottom of the skillet.
2. Cook for 1 to 2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.
3. Using a spatula, carefully lift cheese mixture out of pan and immediately drape oven an inverted old-fashion-shaped glass that has a 2-inch diameter bottom; cool completely.
4. Repeat with remaining cheese and pecans, forming six baskets.
5. For salad, in a large bowl, combine the arugula, grapes and 2 tablespoons of chopped pecans. Whisk together the oil, vinegar, salt and pepper; pour over arugula mixture and toss to coat. Place 1/2 cup salad in each basket.
6. If desired, shape a spoonful of soft brie cheese into a tiny egg shape and roll in remaining chopped pecans. Place “speckled brie egg” on top of salad in the Parmesan nest. Make an egg for each salad. Serve immediately.