Categories: Salad
Ingredients
- Mounded 1/2 cup freshly shredded Parmesan
- Pinch crushed red pepper
- 1 1/2 cups mixed greens
- 2 tablespoons bottled salad dressing
- 1/4 red onion, thinly sliced
- 1 radish, sliced
- 4 blackberries
- 2 tablespoons crumbled feta
Directions
-
Heat a 12-inch nonstick skillet over medium-low heat.
-
Mix together the Parmesan and crushed red pepper in a small bowl. Add to the skillet in a very thin layer and cook until it is light brown, melted and bubbly, about 1 1/2 to 2 minutes. Remove the skillet from the heat and allow to sit and cool slightly, 20 to 30 seconds. Loosen the cheese circle by running a rubber spatula around the edge of the skillet. Carefully transfer the cheese to the inside of a small bowl (approximately 1 1/2 to 2 quarts), using the spatula to help push and form the cheese to the shape of the bowl.
-
Allow it to cool for several minutes before removing to allow the shape to set. (You can leave it inside the bowl until serving.)
-
Place the Parmesan bowl on a plate and fill with the greens. Drizzle the salad with the dressing. Top with the red onion, radish, blackberries and feta.