Cos and parmesan salad cups

These light and healthy cos and parmesan salad cups are great enjoyed for a tasty lunch

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine issue 86.
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  • 2 1/2 cup finely grated or shredded parmesan
  • 4 rashers streaky bacon
  • 150 gram bag Krispkut Cos Hearts (Romaine)
  • 1 avocado
  • juice of 1 lemon
  • 1 red onion, finely sliced
  • 1/2 cup Saladds Mayonnaise
  • 1/2 teaspoon fresh dill
  • freshly ground black pepper


  • 1
    Preheat the oven to 180°C and line a baking tray with baking paper.
  • 2
    Place about ¼ cup parmesan on the tray and spread out with your fingertips to make a thin circle about 12cm in diameter. Repeat with another ¼ cup parmesan. Bake in the preheated oven for 5-6 minutes, or until just turning golden. Quickly remove the circles from the tray and place over upturned cups or moulds and press down gently to create a basket shape. Allow to set and crisp for a few minutes. Repeat with the remaining cheese, cooking 2 circles at a time.
  • 3
    Meanwhile, fry the bacon until crispy then roughly chop into pieces. Place in a medium-sized bowl. Tear the Krispkut Cos Lettuce into bite-sized pieces and add to the bacon. Dice the avocado flesh, toss with a little lemon juice and add to the bowl along with the onion.
  • 4
    Combine the mayonnaise, dill, pepper and a generous squeeze of lemon juice and gently dress the bacon mixture. Spoon the salad into the parmesan cups just before serving.