22
Grater Attachment Recipes
Parmesan Bowls With Caesar Salad
PRO/FATS AND VEGGIES – LEVEL ONE
Makes 4 bowls
Parmesan bowls are beautiful and you will love the taste of these delicious,
salty, cheesy, chewy bowls. It is essential to use a good non-stick skillet. As
you eat your salad, don’t forget to break off and eat pieces of your bowl!
12 ounces Parmesan cheese
1 head Romaine lettuce, rinsed and dried
1 recipe Caesar Dressing (pg. 10)
1 recipe Parmesan Croutons (below), optional
Salt and freshly ground black pepper
1 lemon, cut into wedges for garnish
Attach the Fancy Food Cutter to the Somersize Su-Chef, with grating disc. Grate
Parmesan cheese and set aside.
To make the bowls have 4 small soup bowls or small jelly jar-style glasses
standing by. Turn the soup bowls or glasses upside down on a work surface.
Heat an 8-inch non-stick skillet over medium. Sprinkle a quarter of the cheese
evenly into skillet and quickly spread around until cheese is evenly dispersed.
When cheese starts to bubble (after about 3 minutes) gently lift with a non-stick
spatula and turn over. Cook until other side just begins to brown. Slide cheese
out of skillet and onto upside-down bowl or glass. Gently press cheese to con-
form to bowl or glass shape. Let sit for a few minutes. Remove from bowl or
glass and place upright on a salad plate. Set aside. Repeat with remaining
cheese.
Meanwhile, tear lettuce into small pieces and toss with dressing and croutons.
Season with salt and pepper. Divide salad among Parmesan bowls. Garnish with
lemon wedges and serve.
Parmesan Croutons
PRO/FATS – LEVEL ONE
Makes 16 croutons
If you miss having croutons in your salads, then you’ll love these Parmesan
Croutons.
4 ounces Parmesan cheese
Attach the Fancy Food Cutter to the Somersize Su-Chef, with grating disc. Grate
Parmesan cheese.
Heat an 8-inch non-stick skillet over medium low. Sprinkle half the cheese evenly
into bottom of skillet making a “pancake.” Let cook until melted, 2-3 minutes.
Gently lift and turn over with a non-stick spatula. Cook until other side begins to
brown. While still warm, wrap cheese around handle of a wooden spoon, rolling
cheese loosely into a log. Remove cheese from spoon and flatten with your
hand. Cut into 1-inch pieces. Repeat with remaining cheese.
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