Spinach Salad in Parmesan Frico Cups Giada De Laurentiis
Elevate your salad game with Giada De Laurentiis' show-stopping Spinach Salad in Parmesan Frico Cups! This elegant recipe combines the crisp, nutty richness of homemade Parmesan cheese cups with the refreshing vibrancy of a baby spinach salad. Juicy cherry tomatoes, toasted pine nuts, and a zesty lemon-Dijon vinaigrette bring a perfect balance of flavor and texture, making every bite a delight. The Parmesan frico cups not only serve as an edible bowl but also add a delightful crunch and cheesy goodness to each serving. Ideal for impressing guests at a dinner party or adding a sophisticated touch to a weeknight meal, this recipe is as visually stunning as it is delicious. Quick and easy to prepare in under 30 minutes, this dish is a true crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups Grated Parmesan cheese
- 5 cups Baby spinach
- 1 cup Cherry or grape tomatoes
- 0.25 cup Pine nuts
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Measure 1/4 cup piles of grated Parmesan cheese onto the baking sheet and flatten them into 4- to 5-inch circles, leaving space between each pile.
Bake the Parmesan rounds for 5–6 minutes, or until golden and bubbly.
Quickly remove the Parmesan rounds from the baking sheet using a spatula and drape them over upside-down muffin tin cups to form a bowl shape. Let them cool completely to crisp up.
While the frico cups cool, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat and set aside.
Cut the cherry tomatoes in half and set them aside.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.
Place the baby spinach, halved cherry tomatoes, and toasted pine nuts in a large mixing bowl. Pour the dressing over the salad and gently toss to combine.
Once the Parmesan frico cups are completely cool and firm, fill each cup with the spinach salad mixture.
Serve immediately and enjoy the crispy, cheesy cups paired with the fresh, tangy salad!
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 4254 mg | 185% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 11.6 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1927 mg | 148% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 597 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
