- Prep Time
- 15 mins
- Total Time
- 20 mins
- 1 1/2 cups
- Shredded fresh Parmesan Cheese
- 375 mL
- 2 tbsp
- Aged Balsamic Vinegar of Modena
- 30 mL
- 3 tbsp
- Vanilla yogourt
- 45 mL
- pinch each salt and pepper
- Romaine Heart, cut into bite-size pieces
- Mini seedless cucumbers, thinly sliced
- Santalina Tomatoes (or grape tomatoes) halved
Preheat oven to 375° F (190° C). On two parchment-lined baking sheets, spread cheese equally into four 6-inch circles. Bake until golden brown, about 4 to 5 minutes. While still warm, carefully lay cheese circles over the backside of bowls to shape. Allow to cool.
In a large bowl, whisk together vinegar, yogurt, salt and pepper. Toss lettuce, cucumbers and tomatoes in dressing. To serve, set a Parmesan bowl in the centre of each of 4 plates and fill each bowl with salad.
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