Parmesan basket with salad

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut baking paper into 6 squares (each approx. 20 x 20 cm). Place 2 squares each on a baking tray (approx. 33 x 40 cm). Finely grate the Parmesan cheese. Sprinkle a circle (approx. 14 cm Ø) in the middle of each square with approx. 50 g Parmesan cheese. Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 7-10 minutes (melt a little). Remove from the oven and, using the baking paper, immediately place parmesan circles over upside-down glasses or bowls. Remove the baking paper and carefully press the Parmesan circles on with the help of a tea towel. Let it cool down. Bake 4 more circles of the remaining Parmesan cheese one after the other and form them into baskets

2. 2

   Roast the pine nuts in a pan without fat, take them out immediately and let them cool down. Peel garlic and chop finely. Mix yoghurt, mayonnaise and garlic. Season to taste with Worcestershire sauce, lemon juice, salt, pepper and sugar. Clean, wash and dry lamb's lettuce. Clean, wash and cut radicchio into strips. Wash, drain and quarter the tomatoes

3. 3

   Arrange some lettuce and tomatoes in the parmesan baskets. Pour some salad dressing on top just before serving and sprinkle with pine nuts. Mix the remaining lettuce and pine nuts in a large bowl. Either fold in the rest of the salad dressing just before serving or add it to the salad

Nutrition Facts

KCAL
340 kcal

CARBS
6 g

FATS
24 g

PROTEINS
23 g