Skip to main content

Caesar Salad in Peppered Parmesan Bowls


These Caesar Salad in Peppered Parmesan Bowls would be beautiful for brunch, Mother's Day, or a baby shower.

I used an 8" nonstick skillet, Frigo shredded parmesan cheese and freshly cracked black pepper.  The key is really to be patient and also be attentive.  This isn't the kind of thing you walk off and do something else or you'll go from melty deliciousness to burnt in the blink of an eye.

There was a bit of a learning curve.  The first one I didn't have quite enough cheese, the second one I flipped out onto the ramekin upside down and didn't notice til it had cooled. By the 3rd one I had it down. 
This is actually the inside out one. Look how perfectly golden brown it is and oh-so-crispy! I love how you can see the flecks of black pepper, but obviously once you fill it it all gets covered up so make sure you turn them out the right way.

You can definitely purchase all the ingredients for the salad separately but I grabbed two Caesar kits and a container of grape tomatoes.


This can be made ahead but don't dress the salad until you're ready to load it into the parmesan bowls. You could also make smaller circles and drape them over a 1/4 or 1/3 measuring cup to make bite sized versions.

Thanks to Christie for hosting #BrunchWeek! Be sure to check out the awesome recipes that the other bloggers are sharing using the links down below.
 

Caesar Salad in Peppered Parmesan Bowls

Caesar Salad in Peppered Parmesan Bowls
Author: Jolene's Recipe Journal

Ingredients

  • 2 cups shredded Parmesan cheese
  • 1/2 teaspoon coarsely ground pepper
  • 2 romaine hearts, cut into bite-size pieces (about 6 cups)
  • 1 cup grape tomatoes, halved
  • 3/4 cup Caesar salad croutons, slightly crushed
  • 1/4 cup creamy Caesar salad dressing

Instructions

  1. In a small bowl, toss cheese with pepper. Heat a small nonstick skillet over medium heat. Evenly sprinkle 1/4 cup cheese mixture into pan to form a 6-in. circle; cook, uncovered, until bubbly and edges are golden brown, 1-2 minutes. Remove skillet from heat; let stand 15 seconds.
  2. Using a spatula, carefully remove cheese and immediately drape over an inverted 4-oz. ramekin; press cheese gently to form a bowl. Cool completely. Repeat with remaining cheese, making eight bowls.
  3. In a large bowl, combine romaine, tomatoes and croutons. Just before serving, drizzle with dressing and toss to coat. Serve in Parmesan bowls.
Caesar salad, parmesan bowls,
brunch. lunch, salad
American



More Brunch Recipes:




Comments

Cindy Kerschner said…
Such tasty little salad bites! love these!
Radha said…
I love the idea of cheese bowl! Love these salad cups.
Marcelle said…
I love the parmesan bowls, such a delicious combo with Caesar salad!!
Chris said…
These are so cute! Perfect for brunch, lunch, or even an appetizer! And I love those Marketside salad kids. Kale Pecan Cranberry is one of my favorites!

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker.  For the pepperoni pi