We all love the tangy, crispy, salty, and fresh bites of a fresh giardiniera salad. Using crispy parmigiano-reggiano cups as a vessel, this appetizer hits all the bases: it is fun, it is delicious, and there’s no extra tableware necessary! 

PARMIGIANO-REGGIANO CUPS WITH GIARDINIERA SALAD

Serves 6

INGREDIENTS

▢ 8 oz Parmigiano Reggiano cheese, grated
▢ 1 head romaine lettuce
▢ 2 oz salami, thinly sliced
▢ 2 roasted red peppers, diced
▢ 1 shallot, minced 
▢ 1/4 cup Castelvetrano olives, roughly chopped 
▢ 2 tbsp Capers, rinsed and drained
▢ 2 tbsp red wine vinegar
▢ 6 tbsp Heritage Blend Olive Oil
▢ 1/2 cup mixed fresh herbs (parsley, mint, basil), finely chopped
▢ 1 tsp Erbe di Sicilia
▢ 2 tbsp fresh lemon juice

DIRECTIONS

1. Preheat the oven to 350°F.
2. Place an inverted muffin tin on your countertop next to your stovetop. 
3. Place a 6x6 inch sheet of parchment paper onto a sheet pan. 
4. Add 2 tbsp grated Parmigiano Reggiano onto the parchment paper and spread into a flattened circle. Place the pan in the oven and melt the cheese until golden. Remove from the oven, and carefully invert the melted cheese over a muffin tin and gently peel the parchment off. If it’s too hot to handle, you can use a spatula to separate the cheese from the parchment. Press the cheese around the tin to form a cup. When it has hardened, remove from the pan onto a clean plate. Because of the oil content released when the cheese melts, you shouldn’t have any issues with the cheese sticking. Continue in this manner until you’ve used all of the cheese. Set aside. 
5. Whisk 2 tbsp red wine vinegar, shallot, olive oil, lemon juice, and Erbe di Sicilia in a large bowl to combine. Shred the iceberg lettuce and toss into the bowl with fresh herbs, capers, olives, roasted red peppers and salami. Toss to coat evenly. 
6. Divide the salad among the Parmigiano Reggiano cups to serve.
7. Mangiamo.