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
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
Reviews
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.
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.
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!
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.