Mesclun Green Salad
in a
Parmesan Cheese Basket
recipe
and photograph by www.finedinings.com
Serves one
Parmesan cheese basket (recipe below)
Mesclun green salad (recipe below)
Cocktail Sauce (recipe below)
4 cooked shrimp with tails, (51 - 60 ct)
freshly cracked black pepper
Parmesan Cheese Basket
1/4 cup Asiago or Parmigiano-Reggiano cheese, coarsely grated
Note: this type of cheese is ideal, it is not too oily
Sprinkle grated cheese on a Silicone mat or parchment lined baking sheet and
form into a circle or flower petal. Bake at 350° for 10 minutes until cheese
melts and edges are lightly browned. Remove from the oven; drape over an
inverted glass or custard cup to form a basket.&nsp; If the cheese hardens too quickly return to the hot oven 1 minute.
Mesclun Green Salad
1 cup Mesclun salad greens
1/2 teaspoon white truffle oil
pinch of French salt, Fleur de Sel
Drizzle salad with oil and sprinkle with salt.
Cocktail Sauce
(recipe by Dave Bucholz, my
son)
1/4 cup chili sauce or catsup
1 tablespoon prepared horseradish
1/8 teaspoon sugar
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked black peppercorns
1 teaspoon fresh lemon juice
2 drops Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 garlic clove minced finely
Combine ingredients in small bowl. Can be made 4 days in advance.
Assemble
Place parmesan cheese basket on a serving plate, fill with
salad
greens. Put 3
tablespoons cocktail sauce on plate with shrimp; garnish
with cracked pepper and serve.
Wine recommendation: Chardonnay
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