Mixed salad in Parmesan basket + variation

Name: Mixed salad in Parmesan basket + variation
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

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
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
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
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
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
It goes well with bread.