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Arugula, Apple, and Pistachio Salad in Parmigiano Cups

Arugula, Apple, and Pistachio Salad in Parmigiano Cups

These easy and fancy little salad cups add a little extra fabulous to any occasion! The fresh flavor and texture of the salad pair perfectly with the crunch of the Parmesan cups. Make them for your next wedding or baby shower, birthday party, and your next dinner or gathering. Check out the gorgeous tiered serving plate from Touche’s store!

Arugula, Apple, and Pistachio Salad in Parmigiano Cups

Start by prepping the crispy Parmigiano cups and the lemon-garlic dressing.

Crispy Parmigiano Cups

2 cups of Parmesan cheese
Muffin tin
Silpat mat (recommended)

Preheat oven to 375 degrees F.
Place a silpat mat on a baking sheet.
Create 8 mounds (1/4 cup each) of Parmesan cheese on mat and gently tap down until each mound is flat and approximately 5" in diameter.
Bake until golden and bubbly, approximately 8-10 minutes.
Quickly use a thin spatula to transfer the Parmesan cups to a muffin tin.
Gently mold Parmesan cup to fit the shape of the muffin tin (use a spatula or glass to help if needed).
Let cool until firm, approximately 5-6 minutes.

Lemon-Garlic Salad Dressing

1/3 cup olive oil
3 tablespoons fresh lemon juice
1 small crushed clove garlic
crushed kosher salt and black pepper

In a small bowl, whisk together the oil, lemon juice, garlic, and ¼ teaspoon each salt and pepper. Store the dressing for up to a week in a glass container or mason jar.

Now, you're ready to prepare the salad.

Arugula, Apple, and Pistachio Salad

1 honey crisp apples (or another variety is fine) cut Julienne style (in strips)
2 small containers or packages of arugula salad (you may also mix with romaine)
1 cup salted and shelled pistachios
3 tablespoons freshly cut basil leaves

Gently toss all ingredients (except pistachios) with salad dressing
Place salad mixture in prepared Parmigiano cups
Sprinkle each cup with pistachios

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