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Preparation time
15 minutes
Total time:
20 minutes
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Ingredients
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375 mL (1½ cups) shredded fresh Parmesan
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30 mL (2 tbsp.) Sensations by Compliments Aged Balsamic Vinegar of Modena
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45 mL (3 tbsp.) vanilla yogurt
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1 pinch each of salt and pepper
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1 romaine heart, cut into bite-size pieces
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2 mini cucumbers, seeded and thinly sliced
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24 Santalina tomatoes (or grape tomatoes), halved
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Directions
- Preheat oven to 190°C (375°F). Line 2 baking sheets with parchment paper. Spread cheese equally into four 15-cm (6-in.) circles. Bake until golden brown, about 4 to 5 minutes. While still warm, gently lay cheese circles over the backside of bowls to shape. Set aside to cool.
- In a large bowl, whisk together the vinegar, yogurt, salt, and pepper. Toss lettuce, cucumbers, and tomatoes in vinaigrette. Place Parmesan bowls in the centre of each of four plates. Fill with salad and serve.
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