Parmesan basket with salad

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 8
  • 300 g Parmesan
  • 1 Shallot or small onion
  • 125 g Raspberries
  • 3-4 Tbsp White wine vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/2 TEASPOON sweet mustard
  • 4 TABLESPOONS Walnut oil
  • 1 package (100 g) Baby salad mix
  • 1–2 untreated red scented rose flowers
  • 3-4 Stem(s) Chervil
  • 100 g Turkey breast cold cuts in wafer-thin slices
  • baking paper
  • 1 clean dishtowel

Directions

  1. 1

    Cut baking paper into 8 squares (approx. 16 x 16 cm). Place 4 squares each on a baking tray. Grate the parmesan. Sprinkle 35-40 g Parmesan cheese in the middle of each square with a circle of about 9 cm Ø.

  2. 2

    Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 7-10 minutes (slightly melting). Remove from the oven and let rest for about 30 seconds. Using the baking paper, immediately place the Parmesan circles over turned-over glasses or muesli bowls and carefully press them on with a tea towel.

  3. 3

    Let it cool down. Peel and finely dice the shallot. Sort the raspberries. Mix vinegar, diced shallots, a little salt, pepper and mustard. Add about 5 raspberries and crush in the vinaigrette. Add the walnut oil.

  4. 4

    Wash the salad and shake dry. Wash rose blossom and chervil and shake dry. Pluck the petals and chervil. Place the parmesan baskets on a large plate. Shortly before serving, mix the salad and raspberries with the vinaigrette and place in the Parmesan baskets with the turkey breast slices.

  5. 5

    Sprinkle with rose and chervil leaves and serve immediately.

Nutrition Facts

KCAL
210 kcal
CARBS
1 g
FATS
15 g
PROTEINS
17 g