Spinach Salad in Parmesan Frico Cups (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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You can add a dash of fresh herbs such as thyme, basil, parsley, and/or oregano to the frico during cooking to spice them up a bit for added flavor. Ingredients:
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 salt |
1/2 teaspoon black pepper |
1 cup grated parmesan cheese |
4 ounces baby spinach leaves (about 4 cups) |
1 orange, cut into segments |
1/3 cup almonds, sliced and toasted |
1/2 red onion, chopped |
Directions:
1. Preheat the oven to 375 degrees F. CITRUS VINAIGRETTE: Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
2. FRICO CUPS: Place a sheet of parchment paper on a baking sheet. Place 4 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and about 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly.
3. Meanwhile, invert a muffin pan onto the counter. Working quickly, use a thin spatula to transfer each of the Frico onto the inverted muffin tin (to form upside-down cups). Let cool until firm, about 5 minutes.
4. SALAD & ASSEMBLY: In a large bowl, combine all the spinach salad ingredients. Drizzle with the vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups. Serve immediately.
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