Caprese Salad - a tossed version of the classic tomato, mozzarella and basil salad, dressed with a balsamic vinaigrette and served in a fun Parmesan bowl.
Author: Adapted from A Guide to Kowalski’s Specialty Cheese recipe
Ingredients
Parmesan Bowls
1 1/3cupsshredded Parmesan cheese
2teaspoonsfresh snipped chives
Balsamic Vinaigrette
1/4cupbalsamic vinegar
1/2cupextra virgin olive oil
1 -2teaspoonsDijon mustard
pinchof salt
freshly ground pepper to taste
Salad
2cupsmixed baby greens
24grape tomatoeshalved
4oz.fresh mozzarellacubed (I used small mozzarella balls I found in the deli)
1/2oz.fresh basil cut into long thin ribbonsaka chiffonade
Instructions
Parmesan Bowls
In a small mixing bowl, combine Parmesan and chives. Heat a 10" nonstick skillet over medium high heat. Sprinkle 1/3 cup of Parmesan cheese mixture in a circle into a skillet, keeping edges lacey. When cheese is golden brown around the edges, remove the skillet from the heat; with a narrow metal spatula, loosen cheese around edge working into the center (FYI - I found when loosening, it's hard to keep the lacey edges, but they still turned out fine.) Place a 3 inch glass in the center of the cheese circle, invert pan and glass onto counter, lifting off skillet. Quickly drape cheese circle over glass, pressing to form a bowl; cool completely. Repeat with remaining Parmesan to make 3 more bowls. You can make these bowls a few hours in advance. Let stand, uncovered, at room temperature, until you are ready to assemble the salad.
Balsamic Vinaigrette
Combine all ingredients into a small jar with tight fitting lid, or salad dressing shaker, and shake to combine. You can prepare the dressing up to a week in advance and store in refrigerate, but let it stand at room temperature for at least 1 hour prior to using.
Salad
In large bowl combine salad ingredients, toss to coat with desired amount of dressing and serve in Parmesan bowls.