Lemon Arugula Salad in Parmesan Cups

5 from 3 votes

Lemon Arugula Salad in Parmesan Cups

These crisp, elegant salad cups bring instant “wow” to any table. Fresh, zesty arugula salad pairs perfectly with the salty crunch of Parmesan cups for a bite that’s both beautiful and delicious. Ideal for weddings, showers, parties, holiday gatherings, or any meal you want to make feel special.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Salad

Cuisine: Italian

Keyword: arugula salad with lemon vinaigrette, lemon arugula salad, parmesan cups, salad cups

Servings: cups

Author: Elena Davis

Equipment

Silpat mat Helpful but you can use parchment paper as well.
Muffin tin

Ingredients

Lemon-Garlic Salad Dressing

⅓ cup olive oil
3 tablespoons fresh lemon juice
1 small clove crushed garlic
crushed kosher salt and black pepper

Crispy Parmigiano Cups

2 cups Parmesan cheese shredded

Salad

1 large Honey Crisp apple or another variety is fine, cut Julienne style (in strips)
1 5-ounce 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

Salad

Gently toss apples and arugula in salad dressing
Place salad mixture in prepared parmigiano cups
Sprinkle each cup with pistachios

Notes

Chop small: Cut salad ingredients into thin or bite-size pieces so they nestle neatly into the Parmesan cups.
Grate fresh: Use freshly grated Parmigiano-Reggiano for the best melt and flavor—pre-shredded cheese often contains additives that affect texture.
Bake just right: Aim for light golden with lightly browned edges. Underbaked cups stay soft; overbaked can taste bitter. Spread cheese evenly for consistent melting.

Nutrition