Chardonnay Tomato Basil Salad on Parmigiana Cheese Bowl
Just Chardonnay adds some real flavour to this simple yet elegant salad recipe. Chef Deana Folco Robles shows us a simple method to make a Parmigiana cheese bowl to serve this salad in.
Ingredients
| Vine ripe tomato | 4 , cut into quarters | |
| Shallots | 2 , thinly sliced | |
| Basil leaves | 8 , chopped | |
| Extra virgin olive oil | 1 Cup (16 tbs) | |
| Chardonnay | 1/4 Cup (4 tbs) | |
| Balsamic vinegar | 1/4 Cup (4 tbs) | |
| Salt & pepper | To Taste | |
| Parmigiano cheese | 2 Cup (32 tbs) , freshly grated | |
| Spring mix | 4 Cup (64 tbs) | |
| Balsamic glaze | 4 Tablespoon |
Directions
MAKING
1. Place the frying pan on med/high heat.
2. Using the strainer sift the grated cheese over the hot pan until the bottom is fully covered.
Keep it on heat until the cheese melts completely.
3. Take off the heat and let it cool slightly, for about a minute.
4. Peel the cheese out of the pan onto an upside down tea cup (to form the basket)
5. Let it rest until it hardens, for about 4 minutes.
6. In a large bowl, combine tomatoes, basil, shallots, salt, pepper, oil, wine and vinegar.
Mix and season to taste.
FINALIZING
7. Place 1 cup of spring mix in each bowl or plate, place the cheese bowl in the center and fill with salad.
Garnish with balsamic glaze.
SERVING
8. Serve fresh.
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Recipe Summary
Nutrition Facts
Serving size
Calories 879Calories from Fat 699
% Daily Value*
Total Fat 77 g118.5%
Saturated Fat 19 g95%
Trans Fat 0 g
Cholesterol
Sodium 592 mg24.67%
Total Carbohydrates 15 g5%
Dietary Fiber 3 g12%
Sugars 7 g
Protein 26 g52%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
