My family spent the weekend in Bryce Canyon National Park, Utah. I originally headed out to run a half marathon with my 14 year old, but stayed for a little hiking with the rest of the family. (I’ve been posting our family hikes and races on my family blog here) The area of Bryce Canyon is amazing, but it’s pretty difficult to get affordable, fresh food. I’ve spent a small fortune to pick up some fruit at the little market here, and ended up purchasing a $9.00 box of cereal! I absolutely take for granted our access to so much inexpensive food in our city, and should have prepared better. Now I know for next time.
Before we left town though, I made Parmesan Baskets with Arugula Salad! I saw this at a Cooking School Demo several years ago, and they were so easy to make on our own. We use the Parmesan baskets as little salad bowls.
To make the baskets, all we used was:
- 1/2 ounce grated parmesan cheese (or 3 Tablespoons)
- 1 tablespoon of crushed walnuts
Put the cheese and walnuts on a hot griddle, and wait for it to melt together slightly.
After just 3-4 minutes, remove the cheese and fold over a cup to create a bowl. I used a paper towel to squeeze and mold it while it’s still warm.
Once you have a parmesan bowl, fill it with:
- Baby Arugula
- Sliced strawberries
- Chopped walnuts
- Dressing
Let me know if you try it!! These are super delicious!