Arugula salad with walnuts in a Parmesan basket

Ingredients for 2 servings:

• 75 g Parmesan, freshly grated
• 100 g arugula
• 8 mushrooms, fresh
• 1 spring onion(s)
• 3 tbsp olive oil
• ½ lemon(s)
• salt and pepper
• 3 tbsp walnuts, coarsely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

You will also need heat-resistant dessert bowls, a stencil for the baking paper with a diameter of approximately 14 cm, and baking paper. Since the Parmesan baskets take the longest to make, they should be prepared first. The best way to do this is to draw circles on the back of the baking paper using a stencil. Then place the baking paper upside down on the baking tray and spread the grated Parmesan evenly over the drawn circles, pressing down lightly. The Parmesan then needs to be baked in a preheated oven at 200 °C (fan oven) until it has melted and turned golden brown. After that, you need to work quickly because it sets quickly. The melted Parmesan blankets are then carefully removed from the baking paper with a spatula, placed on small dessert bowls and gently pressed into shape. It can be a bit tricky to find the right moment when they can be removed from the baking paper but are still easy to shape. If they have become too hard and can no longer be shaped, you can simply put them back in the oven on the bowls for a short time. They then need to cool completely in the bowls. During this time you can prepare the salad. To do this, just chop the arugula very roughly and cut the mushrooms into large slices. Finely slice the spring onion and add it to a bowl with the other vegetables. For the dressing we simply use a little lemon juice, olive oil, salt and pepper. Finally, divide the salad into the Parmesan baskets and top with a few chopped and toasted walnuts. The edible Parmesan bowls should only be filled with the salad shortly before serving. They should also be arranged on a small plate or saucer, as although they can keep their shape for a long time, some dressing may leak out through the holes in the Parmesan bowl. We hope you enjoy trying this recipe.