Common Cuisine |

Here’s a fancy trick I learned recently, for dressing up a salad. Can’t wait to surprise everyone at Thanksgiving (everyone who doesn’t read about it here first, anyway!). These bowls can be made early in the day, and filled at mealtime.

Heat a 10-inch nonstick skillet over medium-high heat. Sprinkle shredded (not grated) Parmesan cheese into skillet, creating a uniform round shape. Use less cheese around the edges so the sides of the bowl will be more delicate.

Cook until cheese is light golden underneath. Remove from skillet with spatula, and drape, golden side up, over an inverted glass or jar. Gently shape cheese to form a bowl. Allow to cool.

• 1 head romaine lettuce or bok choy
• 1 bunch green onions, finely chopped
• 1Tbsp vegetable oil
• 4oz slivered almonds
• 2oz sesame seeds
• 2 pkg Ramen noodles, broken up (save seasoning packet for later use)
• 1 can mandarin oranges, drained.

Dressing:

• ½ cup sugar
• ½ cup vegetable oil
• ¼ cup vinegar
• 2 Tbsp soy sauce
• ½ tsp ginger

Place lettuce and green onions in large bowl. Saute oil, almonds, sesame seeds, and noodles in a skillet for about 10 minutes. Cool, then add to salad greens. Meanwhile, combine dressing ingredients in salad cruet. Chill.

Just before serving, toss gently with oranges and dressing.

Serves 4.

I love bleu cheese, but if its strong taste is not something you prefer, you can substitute something like feta. If I were going to use feta, I would add a little red onion and chopped black olives to give it a Greek flair.

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 3 cups cooked cut up chicken
• 1/2 cup diced celery
• 1/2 cup diced peeled cucumber
• 1/4 cup crumbled bleu cheese
• 1/4 cup chopped walnuts

In a large bowl, mix mayo and sour cream. Gently stir in remaining ingredients. Chill before serving.

Serves 6.