Lettuce and Egg Salad in a Parmesan Basket

  • Difficulty: Basic
  • 25 minutes
  • 2 servings

If you want to serve your salad in cute-looking and delicious baskets made from fried parmesan you are at the right place. In order to fill them, we recommend a refreshing lettuce salad garnished with sun-dried tomatoes and dressed with a basil-flavored olive oily egg and garlic mixture.

Ingredients Needed for Lettuce and Egg Salad in a Parmesan Basket


For the parmesan basket:

3 ounces of parmesan, grated (some 6 tablespoons)

For the dressing:

1 boiled egg
2 tablespoons of olive oil
1 teaspoon white wine vinegar
3 fresh basil leaves
2 garlic cloves
salt
pepper

For the salad:

6 ounces of lettuce
1 tablespoon parmesan, grated
1 ounce sun-dried tomatoes for garnishing
1 small spring onion, chopped

How to Cook Lettuce and Egg Salad in a Parmesan Basket

  1. For the parmesan baskets:

    Heat a skillet over low heat. Equally spread 1/2 of the parmesan in it. Cook until it melts.

  2. Carefully scrape it from the skillet using a spatula. Use it to line a serving bowl. Set aside. Do the same for the remaining 1.5 ounces of parmesan.
  3. For the dressing:

    Add the ingredients for the dressing to a tall mixer glass. Mix them all until smooth using a hand mixer.

  4. For the salad:

    Add the lettuce to a bowl. Add the parmesan and the dressing and mix until even.

  5. Fill the parmesan baskets with salad, top with sun-dried tomatoes and spring onion, and serve.

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