Parmesan Salad Cups
Wednesday, December 29, 2010 at 1:45PM 
What more could you ask of a year than that it end with a raucous party of booze-induced head fuzz, acid indigestion and sleep deprivation, followed by a day of mind-numbing football and resolutions to never, ever let this happen again. I love it!
Yes, folks, I love New Years. I love it in all its kitschy ball-dropping, sappy auld lang syne, Guy Lombardo, Dick Clark silliness. It’s all a great excuse to indulge in what I love most… eating and drinking. As I mentioned in my last post, I’ve no sooner laid down my dessert fork at Christmas dinner, than I’m planning my New Year’s menu, which, by the way, is all about finger foods, which you can’t technically call appetizers or hors d’oeuvre here because they do not precede a larger meal, just more appetizers. I like that.
I think I did a very bad job naming these little bites of lusciousness. Yes, they’re little cups made out of parmesan cheese that contain a lovely bit of salad, but gosh darn it, they’re so way much more than that! These little parmesan cups with their bit of salad are dressed with a balsamic vinaigrette and grated ricotta salata cheese and then topped with a carmelized pecan that wondrously complements the parmesan and will have you grabbing for another before you barely have time to take another sip of champagne and doesn’t it all just sound so fun?
Well, yes it does. But last year I promised myself I’d never do that again.
Parmesan Salad Cups
Click here for a printable recipe
These are actually quite easy to make, but be sure to make extra pecans. Those things are addicting!!
Grated Parmesan Cheese
Spring mix salad greens
Balsamic vinaigrette
Grated ricotta salata cheese
Caramelized pecans (see below)
Sprinkle 2 tablespoon-size mounds of the cheese in a large nonstick skillet or griddle (this can also be done on parchment in the oven). Cook over moderately high heat until lacy and slightly set. Using a thin, flexible metal spatula, loosen and remove and place on an inverted mini-muffin tin. Let cool until crisp.
Mix your salad greens with the balsamic vinaigrette and place a little in each of the parmesan cups. Top with a few shards of the grated cheese and top with a caramelized pecan.
Caramelized Pecans
Nonstick vegetable oil spray
3 tablespoons light corn syrup (I use this)
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1 1/2 cups pecan pieces
Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 3 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)
Makes 1 1/2 cups
Reader Comments (6)
You always come up with good stuff here Patrice, I'd be embarrased to tell you how many I could eat of these little gems here! have a wonderful New Years Eve, and a blessed 2011 you party girl!
I definitely won't sleep well thinking of this.
Patti, these look so yummy! How far ahead can you make the cheese shells? I'm thinking these deserve to sit on the buffet table on New Year's Day, for sure!! Have a great celebration as we ring in 2011.
Thanks, Judi! You can make the shells a day or two ahead of time. Just keep them in a ziploc bag at room temp. They're SO good! Happy New Year, you guys!!
Eating salad just got so much better! The tangy little cups are packed full of flavour.What a great entertaining idea! Good reciepe!
Patrice, these are gorgeous. I'm always looking for some "pretty little things" to set next to my dips and spreads and cheeses. Can't wait to try these!