Parmesan Crust with Spring Salad Mix

This is an impressive little trick that can only be done on our products! Either using the Silpat or Flexipat, sprinkle fresh-grated parmesan cheese in the shape desired and bake at 350 until golden brown (not too done, though). Let cool for less than a minute and then begin shaping. Because all ovens vary, this might take some experimentation . . .

For this salad, I spread the cheese in a rectangle shape and used the Beechwood Rolling Pin and Polyamide Spatula to create the cylinder look.

For a slightly easier time, you can spread the cheese in a circular fashion and when baked, use the Polyamide Spatula to transfer the cheese to the back side of any of our Trays (makes a cup for salad). I love using the underside of the Brioche Tray or the Charlotte Tray for this type.

When crust is cooled, fill it with salad mix of choice and . . . ENJOY!