Tossed Caprese Salad in Parm Bowls
Ingredients
1 ⅓ cups
shredded Parmesan cheese
2 tsp.
chopped fresh chives
2 cups
mixed baby greens
24
grape tomatoes, halved
4 oz.
Kowalski's Signature Fresh Mozzarella Cheese (from the Specialty Cheese Department), cubed
½ oz.
fresh basil, cut into long thin ribbons
¼ cup
Kowalski's Balsamic Vinaigrette
Directions
- In a small mixing bowl, combine Parmesan and chives.
- Heat a 10" nonstick skillet over medium-high heat. Sprinkle ⅓ cup Parmesan mixture into skillet in an even circle, leaving a loose, lacy edge; cook until cheese is golden-brown around the edges.
- Remove skillet from heat. Using a narrow metal spatula, loosen cheese around the edge, working toward the center.
- Place a 3" diameter glass in the center of the cheese circle. Carefully invert pan and glass onto counter; lift off skillet.
- Quickly drape cheese circle over the glass, pressing gently to form a bowl; set aside to cool completely.
- Repeat with remaining Parmesan mixture to make 3 more bowls.
- In a large mixing bowl, combine remaining ingredients; toss to coat with dressing.
- Divide salad among Parmesan bowls; serve immediately.
