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
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
- For the parmesan baskets:
Heat a skillet over low heat. Equally spread 1/2 of the parmesan in it. Cook until it melts.
- 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.
- For the dressing:
Add the ingredients for the dressing to a tall mixer glass. Mix them all until smooth using a hand mixer.
- For the salad:
Add the lettuce to a bowl. Add the parmesan and the dressing and mix until even.
- Fill the parmesan baskets with salad, top with sun-dried tomatoes and spring onion, and serve.