Edible Salad Bowl Recipes

EDIBLE SALAD BOWL

Steps:

• Pour oil into deep fryer to depth of 3 inches and heat to 375°.
• Lay 1 egg roll wrapper flat on surface of oil and press with ladle until completely submerged. Without removing ladle, fry wrapper until golden brown and crisp, about 1 to 2 minutes. Carefully remove from oil, slip ladle out and invert "bowl" onto paper towel to drain. Let cool completely.
• Repeat with remaining wrappers.

PARMESAN SALAD BOWL

Steps:

• Heat a 12-inch nonstick skillet over medium-low heat.
• Mix together the Parmesan and crushed red pepper in a small bowl. Add to the skillet in a very thin layer and cook until it is light brown, melted and bubbly, about 1 1/2 to 2 minutes. Remove the skillet from the heat and allow to sit and cool slightly, 20 to 30 seconds. Loosen the cheese circle by running a rubber spatula around the edge of the skillet. Carefully transfer the cheese to the inside of a small bowl (approximately 1 1/2 to 2 quarts), using the spatula to help push and form the cheese to the shape of the bowl.
• Allow it to cool for several minutes before removing to allow the shape to set. (You can leave it inside the bowl until serving.)
• Place the Parmesan bowl on a plate and fill with the greens. Drizzle the salad with the dressing. Top with the red onion, radish, blackberries and feta.

ROASTED VEGETABLE SALAD BOWL

Steps:

• Preheat the oven to 425 degrees F. Arrange the mushrooms, broccoli, carrot and parsnip on a rimmed baking sheet. Drizzle with 2 tablespoons of the maple syrup, the cinnamon, smoked paprika, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and a few grinds of pepper and toss until well coated. Make sure the vegetables are in an even layer on the baking sheet and roast until they are softened and caramelized in spots, 28 to 30 minutes.
• Meanwhile, whisk the vinegar, Dijon, shallot, orange juice, remaining 1 teaspoon maple syrup, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisking constantly, slowly drizzle the remaining 1/3 cup olive oil into the bowl until emulsified (this should take about 2 minutes).
• Divide the kale among 4 bowls. Top each bowl with some roasted vegetables, chopped pecans and goat cheese. Drizzle with some of the dressing. This can be served warm or cold. Store any leftover dressing in a sealed container in the refrigerator for up to 1 week.

EDIBLE PARMESAN CHEESE BOWLS

Steps:

• Preheat oven to 350°F - use middle rack.
• Grate enough cheese to use 1/3 to 1/2 cup of cheese per bowl - depending on the size you wish to make.
• Cut individual sheets of parchment paper according to desired number of bowls.
• Make an appropriate size circle on each sheet of parchment paper.
• Bake for 5 - 10 minutes depending on size of desired bowl. Watch carefully after the 6 - 7 minute mark - you only want the bowls to bubble, melt and turn slightly golden colored.
• Remove from oven - and carefully using the parchment paper turn the melted cheese over the bottom of the bowl- it conforms as it melts.
• Serve your favorite salad in these delicious edible bowls.
• Pictured is my pear and apple salad - a delicious combination.