Parmesan Custard:
Step 1: In food processor, combine light cream cheese, whipping cream, and eggs. Pulse mixture until smooth, about 2 minutes.
Step 2: Add parmesan cheese, salt, and pepper; continue to pulse until smooth, about 1 minute. Divide parmesan mixture into each of the eight greased glass ramekins (approx. ¼ cup (50 mL) in each).
Spinach Layer:
Step 1: Put spinach over a strainer in the sink and gently press to remove as much water from spinach as possible. You should have about 2 cups (500 mL) of packed spinach after draining.
Step 2: In a large skillet, heat oil over medium-high heat, add garlic; cook, stirring until aromatic, about 1 minute. Stir in spinach, green onions, salt, and pepper. Cook to combine flavors, about 4 minutes. Remove from heat and spoon a generous ¼ cup (50 mL) of spinach mixture on top of parmesan custard, pressing gently on the tops.
Roasted Red Pepper Layer:
Step 1: In a bowl, stir together red pepper slices and garlic. Cover tops of spinach with a layer of roasted red pepper. The peppers should cover the spinach. Smooth tops.
Step 2: Place custard cups on a large rimmed baking sheet and bake in a 375°F (190°C) oven until set, about 30 minutes. Let cool slightly. Run a thin knife around edges of glass ramekins. Invert onto salad plates and top each with a small amount of mixed greens and serve. Or top each cup with a handful of mixed greens and serve.
Salad:
Step 1: In a bowl, whisk together olive oil, vinegar, Dijon mustard, salt, and pepper. Toss with mixed greens.
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