Parmesan basket with salad à la Caesar
easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp - 300 g Parmesan cheese (piece)
- 7-10 Tbsp - 4 tablespoons (40 g) pine nuts
- 7-10 Tbsp - 300 g whole milk yoghurt
- 7-10 Tbsp - 100 g Mayonnaise
- 7-10 Tbsp - 1-2 garlic cloves
- 7-10 Tbsp - 2-3 tablespoons Worcester sauce
- 7-10 Tbsp - 1-2 tsp lemon juice
- 7-10 Tbsp - Salt
- 7-10 Tbsp - Pepper
- 7-10 Tbsp - Sugar
- 7-10 Tbsp - 200 g Feldsalat
- 7-10 Tbsp - 1 radicchio
- 7-10 Tbsp - 500 g de kirschtomaten
- - baking paper
Directions
- 1
Line two trays with baking paper and draw three circles (approx. 14 cm Ø) on each tray. Finely grate the Parmesan cheese. Sprinkle circles with it, a little.
- 2
press on. Bake one after the other in a hot oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 7-10 minutes until the cheese has melted.
- 3
Remove the parmesan circles and let them cool down briefly. Using a spatula, remove from the paper and immediately place over an inverted dish (or glass). Carefully press down, let it cool down.
- 4
Roast the seeds, let them cool down. Mix yoghurt and mayonnaise. Peel, chop and stir in the garlic. Season to taste with Worcester sauce, lemon juice, salt, pepper and 1⁄2 TL sugar. Clean and wash salads.
- 5
Cut radicchio into strips. Wash and quarter the tomatoes. Arrange the salad ingredients in the parmesan baskets. Drizzle some yoghurt sauce over them and serve immediately. Remaining salad with sauce.
- 6
mix and serve extra.
Nutrition Facts
380 kcal
5 g
29 g
23 g
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