Edible Salad Bowls

For edible salad bowls, place a drinking glass or bowl with the opening facing down on a baking sheet lined with baking paper.

Now place the thinly sliced raw ham overlapping on the dish and press down well. Then bake for approx. 15-20 minutes in a preheated oven at 170 °C convection oven until crispy.

In the meantime, chop the arugula leaves a bit, quarter the tomatoes, marinate with oil, vinegar, salt and pepper.

Let the glasses/dishes cool well before taking them down. Then divide the salad among the bowls.

Preparation Tip:

Edible salad bowls are perfect as an appetizer or directly as a salad bowl replacement for the main course.

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