Spinach Salad in a Parmesan Frico Cup (Giada De Laurentiis) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups grated parmesan |
1/4 cup extra-virgin olive oil |
1 tablespoon lemon juice |
1 tablespoon orange juice |
1/2 teaspoon lemon zest |
1/2 teaspoon orange zest |
1 teaspoon honey |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
6 ounces baby spinach leaves (about 6 cups) |
1 orange, cut into segments |
1/3 cup sliced almonds, toasted |
1/2 red onion, thinly sliced |
special equipment: a silpat mat, a muffin tin, and a small drinking glass |
Directions:
1. Preheat the oven to 375 degrees F.
2. For the Parmesan Frico Cups:
3. Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.
4. For the Citrus Vinaigrette:
5. Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
6. For the Spinach Salad:
7. In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.
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