Parmesan Basket

Heat a 10" nonstick skillet over medium-high heat. Sprinkle shredded Parmesan into a disc shape (keep light around the edges so it looks lacey). When disc is slightly golden underneath, carefully remove it using a spatula and your fingers.

Quickly drape the disc over an upside down glass, golden side up, and press to form a bowl. Cooled baskets can sit for several hours.

Fill with salad mixed with acidic vinaigrette.

NOTE: This was in the same "Cuisine at Home" as the Caprese Panini. Strangely enough, the chef at Le Tres Vaselle in Torgiano, Italy, demonstrated this same thing and technique in the cooking demo he did for us. He filled it with mixed greens and balsamic vinaigrette and topped it with cut up quail. However, this would be good with just the salad. And, of course, the basket is consumed also. The magazine said that the already shredded mozzarella in the bags works fine for this purpose. The chef, of course, already had the cheese shredded and prepared for us.