Caesar Salad in Peppered Parmesan Bowls

Total Time

Prep: 20 min. Cook: 15 min.

Makes

8 servings

Updated: Apr. 21, 2023
This cheese bowl salad looks impressive but is a cinch to make. I won't tell if you don't! —Melissa Wilkes, St. Augustine, Florida
Caesar Salad in Peppered Parmesan Bowls Recipe photo by Taste of Home

Ingredients

  • 2 cups shredded Parmesan cheese
  • 1/2 teaspoon coarsely ground pepper
  • 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

Directions

  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-in. circle; cook, uncovered, until bubbly and edges are golden brown, 1-2 minutes. Remove skillet from heat; let stand 15 seconds.
  2. Using a spatula, carefully remove cheese and immediately drape over an inverted 4-oz. ramekin; press cheese gently to form a bowl. Cool completely. Repeat with remaining cheese, making eight bowls.
  3. In a large bowl, combine romaine, tomatoes and croutons. Just before serving, drizzle with dressing and toss to coat. Serve in Parmesan bowls.

Test Kitchen Tips
  • Heirloom tomatoes are generally considered to be any variety that has been passed down for several generations for its unique qualities. From large green zebra-striped fruits to small cherries almost black in color, try a new one in your next salad.
  • In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.
  • Nutrition Facts

    1 serving: 138 calories, 9g fat (4g saturated fat), 17mg cholesterol, 463mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 9g protein.