Sometimes you just need a reminder of the good old classics. This is such a fun way to serve your salad (or risotto, or green beans, or…). These baskets are quite impressive but very easy to make. Sometimes I add sunflower seeds to the parmesan, make them much smaller and serve them as finger food with various fillings. You can make pretty much any shape to make them fit your dish – how about a rectangular basket for your asparagus?

Makes 6 medium sized baskets

150 g parmesan cheese, coarsely grated

750 g cherry tomatoes in many colours, quartered
1 red onion, finely chopped

6 tbsp balsamic vinegar
1,5 tbsp freshly squeezed lemon juice
1 tbsp maple syrup
6 tbsp olive oil
Salt and pepper

1. Oven on 180 C
2. Place 6 round patties of parmesan cheese on baking parchment (on an oven tray). Let the cheese melt until golden, about 10-15 minutes.
3. Take out of oven, cut out the baking parchment (the parmesan is easier to handle if you hold on to the paper) around each parmesan round. Hang the parmesan round over an up-side down glass or coffee cup, remove the paper and let cool. Your basket is now ready.
4. To make the dressing, simmer the balsamic vinegar until thickened and reduced to half the amount. Let cool. Add lemon juice, syrup and salt and pepper. Lastly, while whisking, slowly incorporate the olive oil.
5. Chop the salad, place in the basket and drizzle with dressing.