Looking to add a whimsical (and flavorful!) twist to your standard salad? Add this chopped Southwest-inspired beauty to your repertoire. A collaboration between the creative culinary minds at New England’s own Little Leaf Farms and Cabot Cheese, it leans on ingredients like peppers and pickled onions, and flavors like cumin and cilantro for that Southwestern flair. And, the best part? It comes in an easy-to-make crispy cheddar shell for a striking and delicious way to get your greens.
Southwest Chopped Salad in a Cheddar Cheese Bowl
Details
Servings: 4 as an appetizer
Ingredients
for the cheese bowls
- 1 1/4 cup Cabot Two State Farmers’ Shredded Cheddar Cheese
- 1 four ounce package of Little Leaf Baby Crispy Green Leaf, torn
- 1/4 cup pickled onions, drained and chopped
- 1/2 cup red bell pepper, sliced and chopped
- freshly ground black pepper, to taste
- 1 garlic clove, crushed and minced
- 1/4 cup lime juice
- 1/2 cup extra virgin olive oil
- 2 tablespoon honey
- 1/2 teaspoon cumin
- 1 tablespoon fresh cilantro, chopped
Directions
for the dressing
- Place all of the ingredients in a mason jar.
- Secure the lid and shake vigorously until well combined.
- Preheat the oven to 400*F and line a full-sized baking sheet with parchment paper.
- Place a 6” cereal bowl upside down on the counter and set aside.
- Distribute all the shredded cheese on the parchment in four equal circles, 6 inches in diameter. Make sure to leave at least an inch of space in between the circles.
- Bake the cheese for 8 minutes, until melted. Take out of the oven and let cool for two minutes.
- With a butter knife, lift one cheese circle at a time, and drape each over the upside down bowl. Let the cheese cool until it is hardened into a crispy shell in the shape of the bowl.
- Once shaped, gently move the cheese bowl to your serving dish.
- In a medium sized bowl, combine the lettuce with the pickled onion and bell pepper. Toss with the dressing.
- Divide the salad among the cheese bowls and serve.
