Recipes

Filo-wrapped Greens with Mustard Balsamic Dressing

Fill 'em up with leafy greens! It's that easy to enjoy a simple twist on your everyday salad with these light, flaky layers of filo

By Caren McSherry /

Credit: istockphotoAGfoto

Flaky filo adds presentation pizzazz to your everyday salad

Ditch your ho-hum salad bowls for these golden crispy filo cups brimming with healthy green goodness

Ingredients

  • 3 sheets filo pastry (about 13×18 inches)
  • Olive oil for brushing
  • ¼ cup grated Parmesan cheese
  • 6 (4×6) sheets of foil
  • 3 heaping cups mixed greens
  • 2 cups balsamic vinegar
  • 1 Tbsp. corn syrup
  • 2 ripe avocados, peeled and thinly sliced
  • 1 cup mustard or sunflower sprouts (optional)
  • 1 cup grape or cherry tomatoes, halved
  • ½ cup toasted pine nuts

Mustard Balsamic Dressing Ingredients

  • 2 Tbsp. aged balsamic vinegar
  • 2 Tbsp. Dijon mustard
  • 1 clove garlic, minced
  • ½ cup extra virgin olive oil
  • Sea salt and freshly ground pepper

Instructions

  • To prepare the filo bands, lay 1 sheet of filo on a work surface.
  • Brush lightly with olive oil and sprinkle with about 1 heaping Tbsp. Parmesan.
  • Cut sheet in half lengthwise. Take each half and fold it lengthwise two times to create a band about 1-½ inches wide. Repeat with remaining filo.
  • Lightly oil a six-cup muffin pan and fit a band of filo inside each cup, lightly pressing it against the sides to create a cavity.
  • Scrunch the sheets of foil into golf-ball size shapes. Place a foil ball into each cup.
  • Bake in a preheated 350°F oven for 5 to 8 minutes until the filo is golden and crispy.
  • Remove from oven, take out the foil and let cool.
  • Meanwhile, place greens in a large bowl and set aside.
  • Prepare a balsamic glaze by heating the 2 cups balsamic vinegar in a stainless-steel pot over high heat.
  • Bring to a rapid boil, reduce the heat to medium and let the vinegar boil until reduced to a thick syrup consistency.
  • Add the corn syrup and cool. Set aside.

Dressing Instructions

  • Whisk together vinegar, mustard and garlic in a bowl.
  • Slowly pour in the oil, whisking the entire time. The dressing will thicken as you whisk.
  • Season with sea salt and pepper.
  • Toss the dressing over the greens.
  • To serve, place 1 filo band on each plate. Fill the opening with the dressed greens, stick in the avocado slices and some sprouts (if using), so that they stand upright.
  • Arrange the tomatoes along the edge of your salad plate and scatter remaining sprouts along the edges as well.
  • Sprinkle pine nuts on top.
  • Squeeze the balsamic glaze artistically over the plate and serve immediately.

Serves six.

Listen to Caren McSherry Thursdays between 11 a.m. and 11:40 a.m. on CKNW 98.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.