You will also need heat-resistant dessert bowls, a template for the baking paper with a diameter of about 14 cm and baking paper.
Since the parmesan baskets take the longest, they should also be prepared first.
The best way to do this is to draw circles on the back of the baking paper with a template. Then the baking paper is turned upside down on the baking sheet and the grated Parmesan is well distributed on the circles drawn and lightly pressed down. Then bake the parmesan in the preheated oven at 200 ° C (fan oven) until it has melted and turned golden brown.
After that, it should be quick because it solidifies quickly. The melted Parmesan covers are then carefully removed from the baking paper with a spatula, placed on small dessert bowls and carefully pressed into shape. It is a little tricky to find the right moment where they can be removed from the baking paper, but are also easily malleable. If they have become too hard and can no longer be shaped, you can simply put them again briefly on the bowl in the oven.
So they then have to cool completely on the bowls. During this time the salad can be prepared.
To do this, the rocket is only roughly chopped and the mushrooms cut into coarse sheaths. The spring onion is cut into fine slices and placed in a bowl with the other vegetables.
As a dressing we just take a little lemon juice, olive oil, salt and pepper.
Finally, the salad is distributed in the parmesan baskets and a few chopped and roasted walnuts are spread on top
The edible parmesan bowls should only be filled with the salad shortly before serving. They should also be served on a small plate or saucer, as they can hold the shape for a long time, but some dressing may leak out through the holes in the parmesan bowl.
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