Herb cream cheese balls in pumpernickel coat on salad
very easy
45 mins
45 mins
Ingredients
- 100 g Pumpernickel
- 1 TABLESPOON Butter or margarine
- 1/2 bunch Chives
- 5-7 Stem(s) flat leaf parsley
- 2 Spring onions
- 250 g Double cream cream cheese
- 2 TABLESPOONS Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Sugar
- 100 ml Carrot juice
- 100 ml Orange juice
- 150 g Carrots
- 200 g Baby leaf salad
- 2 TABLESPOONS White wine vinegar
- 1 TABLESPOON Honey
- 5 TABLESPOONS Olive oil
Directions
- 1
Finely crumble the pumpernickel. Heat the fat in a pan and roast the crumbs for about 2 minutes. Pour onto a flat plate and allow to cool. Wash the chives, shake dry and cut into fine rolls. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Clean and wash spring onions and cut into fine rings. Stir cheese and cream until smooth. Add spring onions and herbs and mix well. Season to taste with salt and pepper. Shape the cheese mixture into 16 balls, turn them into pumpernickel crumbs and put them in the fridge until needed
- 2
For the carrot sauce, caramelise 2 tablespoons of sugar and 2 tablespoons of water in a saucepan for 3-4 minutes, deglaze with carrot juice and simmer for about 10 minutes
- 3
Caramelise 1 tablespoon sugar and 1 tablespoon water in a pot for 3-4 minutes, deglaze with orange juice and simmer for about 8 minutes. Remove from the heat and let it cool down. Peel, wash and cut the carrots into thirds and cut into fine strips. Clean, wash and drain the salad well. Mix reduced orange juice, vinegar, honey, salt and pepper and gradually add oil. Mix salad and carrots in a bowl and drizzle with some orange vinaigrette. Arrange the carrot sauce on 4 plates, arrange the salad on top and add four cheese balls to each plate. Add the rest of the vinaigrette
Nutrition Facts
500 kcal
33 g
36 g
10 g
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