Parmesan Cups with Blood Orange Vinaigrette | Inspired by The Sea Glass Journal (Chapter 4)

Sometimes the simplest things feel the most special: a fresh, bright salad with blood orange vinaigrette captures that balance of simplicity and intention. This version pairs crisp Parmesan cups with a light, citrusy shaved salad for an easy, elegant bite.

In Chapter 4 of The Sea Glass Journal, Tess begins to reach for something more—adding small, thoughtful touches to a menu that doesn’t quite leave room for them. These Parmesan cups with a bright blood orange vinaigrette feel like a quiet act of intention.

They’re deceptively simple—just a few ingredients, quickly brought together—but elevated in a way that doesn’t quite fit the setting. Personal, but not entirely hers to serve.

It’s a moment that reflects where she is in her journey, somewhere between the life she’s been living and the one she’s just beginning to imagine.

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Ingredients

Parmesan Cups

• 1/2 cup grated Parmesan
• 1/2 cup shredded Parmesan

Blood Orange Vinaigrette

• 2 tbsp blood orange juice
• 1–2 tbsp extra virgin olive oil
• 1 tsp red wine vinegar
• 1/2 tsp Dijon mustard
• 1 small clove garlic, finely grated
• pinch of sea salt + freshly ground black pepper
• pinch grated Parmesan

Salad

• 2 cups romaine hearts, thinly sliced
• shaved Parmesan (for garnish)

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Instructions

1. Make the Parmesan Cups

• Preheat oven to 425°F
• Place 1/4 cup mounds of mixed Parmesan on a lined baking sheet
• Flatten slightly
• Bake 7–9 minutes until melted and golden at edges
• Let cool 1–2 minutes, then transfer over an inverted muffin tin to shape
• Cool completely (about 10 minutes)

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2. Make the Vinaigrette

• Whisk together blood orange juice, olive oil, vinegar, Dijon, garlic, salt, pepper, and Parmesan
• Let sit 5–10 minutes to mellow the garlic
• Taste and adjust (optional honey if too sharp)

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3. Assemble

• Toss romaine lightly with vinaigrette
• Fill Parmesan cups just before serving
• Finish with shaved Parmesan and a light drizzle of dressing

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Notes

• Don’t overdress the salad—keep it light so the cups stay crisp
• Best served immediately
• The mix of grated + shredded Parmesan creates both structure and texture

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Inspiration

Inspired by Chapter 4 of The Sea Glass Journal—where even the simplest moments are made meaningful.

👉 The Sea Glass Journal

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🌊 More from The Sea Glass World

If you enjoyed this recipe, explore more patterns, recipes, and inspiration from The Sea Glass Journal:

• ✨ Sea Glass Companion Hub
• 🧶 Crochet patterns inspired by the story
• 🍋 Recipes from Cypress Key
• 📖 Read The Sea Glass Journal

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Read Chapter 4 Here:

Enjoy Full Chapter Readings of the entire novel The Sea Glass Journal HERE in this playlist:

The Sea Glass Journal Full Chapter Reading Playlist

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About Kristin Omdahl
Kristin Omdahl is a bestselling author, designer, and creative entrepreneur known for her “sensory storytelling” — weaving food, craft, and nature into unforgettable fiction and non-fiction. Her debut novel, The Sea Glass Journal, is a love letter to Florida’s Gulf Coast, exploring themes of healing, connection, and creative legacy.

When she’s not writing, Kristin shares crochet and knitting designs, recipes, and behind-the-scenes glimpses of her creative process with her global community on Patreon.