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Caesar Salad in Peppered Parmesan Bowls

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
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    8 servings


  • 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


  • 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.
  • 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.
  • 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.
  • Check out 30 salad recipes ready in 30 minutes.
  • Nutrition Facts
    1 serving: 138 calories, 9g fat (4g saturated fat), 17mg cholesterol, 463mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 9g protein.

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    Average Rating:
    • KarisAnn
      Nov 12, 2014

      My review is for the peppered Parmesan bowls only as I served a different salad with them. Making these reminded me of making pancakes, the first one never turns out but then once you're in a rhythm they start looking pretty good. I had trouble draping them, so mine turned out more like Parmesan plates than bowls, but they were still a festive way to serve salad. I too have an electric stove, so I followed the previous reviewer's advice and cooked them a bit higher than medium for about 3 1/2 minutes.

    • bountyhuntress
      Dec 26, 2013

      My guests loved them! I followed the ingredients exactly, but I have an electric stove. I turned the heat up a bit higher than medium (but not medium high) and left the cheese in the pan for about 3 to 3.5 minutes. Worked perfectly for me. Thanks for the great idea.

    • gld2bmom
      Dec 11, 2013

      These edible salad bowls were easy to make and tasted delicious! My guests loved the presentation of these cute little edible bowls filled with Caesar salad! The cheese stretches beautifully over an inverted bowl and becomes crispy within five minutes. I will definitely make Peppered Parmesan Bowls again!

    • Helen Meadows
      Dec 2, 2013

      The parmesan bowls were chewy and did not brown as shown in the photograph even though the directions were accurately followed. The top side of the bowls wasn't an appetizing color,and it was difficult to eat them.