Spinach Salad in a Parmesan Frico Cup


Parmesan Frico Cups:

  • 1 ½ cups grated Parmesan

 Citrus Vinaigrette:

  • ¼ cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • ½ teaspoon lemon zest
  • ½ teaspoon orange zest
  • 1 teaspoon honey
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Spinach Salad:

  • 6 ounces baby spinach leaves (about 6 cups)
  • 1 orange, cut into segments
  • ⅓ cup sliced almonds, toasted
  • ½ red onion, thinly sliced


Parmesan Frico Cups:

Preheat the oven to 375 degrees F. Place a silpat mat on a baking sheet. Place 6 (¼-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 ½ to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.

Citrus Vinaigrette:

Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.

Spinach Salad:

In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.

  • Source: Giada De Laurentiis
  • Prep Time: 30min
  • Cook Time: 30min
  • Total Time: 1hr 30min
  • Recipe Yields: 6 servings

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