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Rainbow Chard Salad in Parmesan Bowls Recipe

I recently moved into a very tiny junior one bedroom apartment in San Francisco. If you have never heard of such a thing before, you are in good company. It is basically a studio that has a little separation, but no real separation. That said, I could not be happier! It is my little piece of heaven and the best part is that it has an awesome kitchen, perfect for hosting company!

This past weekend, I invited a few of my friends over to celebrate the new place, my new job, and life in general. I wanted to make something easy and fun that would require very little work when they arrived. This Rainbow Chard Salad in Parmesan Bowls recipe was the perfect appetizer. You can prepare everything before your guests arrive, as the bowls need time to get to room temperature. The slight bitter crunch from the rainbow chard pairs wonderfully with the creamy sweet avocado, and salty crunchy parmesan bowl.

I hope you enjoy and would love to hear about your favorite celebration appetizers!

Rainbow Chard Salad in Parmasen Cheese Bowls

Rainbow Chard Salad in Parmasen Cheese Bowls

Rainbow Chard Salad in Parmasen Cheese Bowls

Rainbow Chard Salad in Parmasen Cheese Bowls

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Rainbow Chard Salad in Parmasen Cheese Bowls

Rainbow Chard Salad in Parmasean Bowls Recipe
– 1 avocado, chopped into 1/4 inch pieces
– 1 tablespoon of lemon juice
– 2 tablespoons of extra virgin olive oil
– 2 cups of rainbow chard, finely chopped
– 1/2 teaspoon of salt
– 1/4 teaspoon of pepper
– 1 cup of parmesan cheese

Heat your oven to 300 degrees.

Shave parmesan or grate using the coarser section of the grater. They should be around the size of a penny, but can be thinner. The most important part is that the shreds can melt together.

Place about a tablespoon and a half of parmesan on a lined baking sheet in a round. Make sure that you cannot see the pan below the parmesan round. Repeat this until your pan is full making sure that the rounds do not touch.

Bake in the oven for around 8 minutes, until the parmesan is melted but not burned. Remove and leave on the pan.

After the parmesan has cooled for about a minute, use a spatula to pick up the individual rounds and place each round over the bottom of a mini muffin tin or mini glass. Then use your fingers and delicately shape the parmesan around the shape.

Mix the rainbow chard and avocado in a bowl. Slowly add the olive oil and lemon juice making sure to stir as you pour. Add the salt and pepper and give one final stir.

Once the bowls have cooled to the touch, remove them carefully from their shapers and place a few tablespoons of salad in each. Enjoy immediately or store the parmesan bowls in the refrigerator to enjoy later.

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