Mixed salad in Parmesan basket + variation

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1/2 bunch Tarragon
  • 400 g Parmesan cheese
  • 200 g cherry tomatoes
  • 150 g Cucumber
  • 100 g Rocket
  • 150 g green leaf salad (e.g. Lollo bianco)
  • 1 TABLESPOON medium hot mustard
  • 3 TABLESPOONS White wine vinegar
  • 7-10 Tbsp Salt
  • 1 pinch Sugar
  • 7-10 Tbsp black pepper
  • 4 TABLESPOONS Oil
  • baking paper

Directions

  1. 1

    Wash the tarragon and dab dry. Grate the Parmesan finely. Line two baking trays with baking paper. Sprinkle two Parmesan circles (approx. 15 cm Ø) on each baking tray. Spread some tarragon on the circles.

  2. 2

    Bake one after the other in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-8 minutes until golden brown. Remove, allow to cool briefly and turn over glasses or bowls. Leave to cool completely.

  3. 3

    Wash, clean and halve the tomatoes. Cucumber wash, clean, cut into thin slices or plane. Clean, wash and drain rocket and lettuce well. For the vinaigrette, whisk mustard with vinegar, salt, sugar and pepper.

  4. 4

    Stir in a thin stream of oil. Finely chop the remaining tarragon and stir into the vinaigrette. Season to taste again. Mix all salad ingredients with the vinaigrette. Arrange the salad in the parmesan baskets and serve.

  5. 5

    It goes well with bread.

Nutrition Facts

KCAL
490 kcal
CARBS
3 g
FATS
36 g
PROTEINS
37 g

Categories & Tags

AppetizerMain dishSaladEaster