Caesar Salad in Peppered Parmesan Bowls

By á-3974

Serve Caesar salads in these creative and edible Peppered Parmesan bowls. Gently cook Parmesan in a skillet and drape over bowl to shape.

Ingredients

• 2 cups Parmesan cheese, shredded
• 1/2 teaspoon pepper, coarsely ground
• 2 romaine hearts, cut into bite-size pieces, about 6 cups
• 1 cup grape tomatoes, halved
• 3/4 cup Caesar salad croutons, slightly crushed
• 1/4 cup creamy Caesar salad dressing

Preparation

Step 1

In a small bowl, toss cheese with pepper. Heat a small nonstick skillet over medium heat. Evenly sprinkle 1/4 cup cheese mixture into pan to form a 6-inch circle; cook, uncovered, until bubbly and edges are golden brown, about 1-2 minutes. Remove skillet from heat; let stand 15 seconds.

Using a spatula, carefully remove cheese and immediately drape over an inverted 4-ounce ramekin; press cheese gently to form a bowl. Cool completely. Repeat with remaining cheese, making eight bowls.

In a large bowl, combine romaine, tomatoes and croutons. Just before serving, drizzle with dressing and toss to coat.

Serve in Parmesan bowls.