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SPINACH - Spinach Salad in a Parmesan Frico Cup
Nb persons: 6
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| CookingChanneltv.com Spinach Salad in a Parmesan Frico Cup Recipe courtesy Giada De Laurentiis FOR THE PARMESAN FRICO CUPS: | |
| 1 1/2 cups | grated Parmesan |
| FOR THE CITRUS VINAIGRETTE: | |
| 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 |
| FOR THE SPINACH SALAD: | |
| 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
Preheat the oven to 375 degrees F.
For the Parmesan Frico Cups:
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.
For the Citrus Vinaigrette:
Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
For the Spinach Salad:
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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