Pasta Salad in a Parmigiano-Walnut Basket
Lisa
This is a great and beautiful dish for a brunch or a shower!
ingredients
- 4 large green apples, peeled & diced
- 2T lemon juice
- 2c apple cider
- 1c parmigiano-reggiano cheese, grated
- 2c walnuts, 1c=lightly toasted; 1c=finely ground
- 2oz balsamic vinegar
- 2oz extra virgin olive oil
- 1lb arugula
- 1/2lb red seedless grapes
- 1/4c thinly sliced red onion, soaked in balsamic vinegar
- 1/2lb orecchiette, cooked, cooled & oiled
- 4oz Gorgonzola cheese
directions
- 1
Salad:
- 2
Set aside a bit more than 1/2 of apples in bowl with water and lemon juice. Place remaining apples in small saucepan and add cider. Bring to a boil. Reduce heat and simmer until apples are tender, about 20-30 minutes. While apples are simmering, prepare baskets (see below). Remove apples from heat, strain (reserve cider) and purée.
- 3
For dressing, combine 4oz purée with oil & vinegar. Add salt & pepper and about 2oz of reserved cider to taste. Drain remaining apples and toss together with walnuts, pasta, grapes, arugula, onions and dressing. Serve salad in baskets and top with Gorgonzola.
- 4
Baskets:
- 5
Place non-stick 9“ sauté pan over low heat. Sprinkle bottom of pan first with 1/4c parmigiano to cover surface (cheese will melt), then with 1/4c ground walnuts. When edges of crêpe are golden brown, peel away from pan with rubber spatula and invert slowly into 6-7” bowl to form basket. If it tears, place back in pan with a bit more cheese to seal. Basket will crisp within seconds.
Source: Lisa
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