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Caesar Salad in Peppered Parmesan Bowls

These Caesar Salad in Peppered Parmesan Bowls would be beautiful for brunch, Mother's Day, or a baby shower.

I used an 8" nonstick skillet, Frigo shredded parmesan cheese and freshly cracked black pepper.  The key is really to be patient and also be attentive.  This isn't the kind of thing you walk off and do something else or you'll go from melty deliciousness to burnt in the blink of an eye.

There was a bit of a learning curve.  The first one I didn't have quite enough cheese, the second one I flipped out onto the ramekin upside down and didn't notice til it had cooled. By the 3rd one I had it down. 
This is actually the inside out one. Look how perfectly golden brown it is and oh-so-crispy! I love how you can see the flecks of black pepper, but obviously once you fill it it all gets covered up so make sure you turn them out the right way.

You can definitely purchase all the ingredients for the salad separately but I grabbed two Caesar kits and a container of grape tomatoes.

This can be made ahead but don't dress the salad until you're ready to load it into the parmesan bowls. You could also make smaller circles and drape them over a 1/4 or 1/3 measuring cup to make bite sized versions.

Thanks to Christie for hosting #BrunchWeek! Be sure to check out the awesome recipes that the other bloggers are sharing using the links down below.

Caesar Salad in Peppered Parmesan Bowls

Caesar Salad in Peppered Parmesan Bowls
Author: Jolene's Recipe Journal


  • 2 cups shredded Parmesan cheese
  • 1/2 teaspoon coarsely ground pepper
  • 2 romaine hearts, cut into bite-size pieces (about 6 cups)
  • 1 cup grape tomatoes, halved
  • 3/4 cup Caesar salad croutons, slightly crushed
  • 1/4 cup creamy Caesar salad dressing


  1. In a small bowl, toss cheese with pepper. Heat a small nonstick skillet over medium heat. Evenly sprinkle 1/4 cup cheese mixture into pan to form a 6-in. circle; cook, uncovered, until bubbly and edges are golden brown, 1-2 minutes. Remove skillet from heat; let stand 15 seconds.
  2. Using a spatula, carefully remove cheese and immediately drape over an inverted 4-oz. ramekin; press cheese gently to form a bowl. Cool completely. Repeat with remaining cheese, making eight bowls.
  3. In a large bowl, combine romaine, tomatoes and croutons. Just before serving, drizzle with dressing and toss to coat. Serve in Parmesan bowls.
Caesar salad, parmesan bowls,
brunch. lunch, salad

More Brunch Recipes:


Cindy Kerschner said…
Such tasty little salad bites! love these!
Radha said…
I love the idea of cheese bowl! Love these salad cups.
Marcelle said…
I love the parmesan bowls, such a delicious combo with Caesar salad!!
Chris said…
These are so cute! Perfect for brunch, lunch, or even an appetizer! And I love those Marketside salad kids. Kale Pecan Cranberry is one of my favorites!

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