Ingredients
Units
Scale
Lemon-Garlic Salad Dressing
- 1/3 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 small crushed clove garlic
- crushed kosher salt and black pepper
Crispy Parmigiano Cups
- 2 cups of Parmesan cheese, shredded
- Silpat mat is helpful, muffin / cupcake tin is necessary.
Salad
- 1 large Honey Crisp apple (or another variety is fine), cut Julienne style (in strips)
- 1 (5 oz) package baby arugula salad (you may also mix with Romain)
- 1 cup pistachios, salted and shelled
- 3 Tablespoons fresh basil leaves, torn with hands
Instructions
Lemon-Garlic Salad Dressing
- In a small bowl, whisk together the oil, lemon juice, garlic, and ¼ teaspoon each salt and pepper. Store the dressing for up to a week in a glass container or mason jar.
Crispy Parmigiano Cups
- Preheat oven to 375 degrees F.
- Place a silpatmat (or parchement paper) on a baking sheet.
- Place 6 (1/4 cup) mounds of Parmesan cheese on mat and gently tap down until each mound is flat (approximately 5 inches in diameter.)
- Bake until golden and bubbly (approximately 8-10 minutes.)
- Quickly use a thin spatula to transfer each melted parmesan mound onto the cup part of an upside down muffin tin.
- Gently mold parmesan cups to fit the shape of the upside down muffin tin cup (use a spatula or glass to help if needed.)
- Let cool until firm (approximately 5-6 minutes)
- Fill cups with prepared salad
SaladÂ
- Gently toss apples and arugula in salad dressing
- Place salad mixture in prepared parmigiano cups
- Sprinkle each cup with pistachios
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: salad, arugula, pistachio, apple, best salad