Spinach Salad In Parmesan Frico Cups (Giada De Laurentiis) - cooking recipe

Ingredients
    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 salt
    1/2 teaspoon black pepper
    Parmesan Frico Cups
    1 cup grated parmesan cheese
    Spinach Salad
    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
Preparation
    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.
    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.
    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.
    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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