Winter lamb's lettuce in a Parmesan basket
20 min
Total Time
5 min
Cooking Time
15 min
Preperation Time
Ingredients
| 100 g | Parmesan |
| 100 g | Lamb's lettuce |
| 1 | small fennel bulb |
| 1 | orange or blood orange |
| 4 | dates, dried |
| 8 | beetroot balls (from the jar) |
| 6 tbsp. | rapeseed oil |
| 2 tsp | medium-hot mustard |
| 1 tbsp. | sunflower seeds |
| 1 tbsp. | pumpkin seeds |
| salt | |
| pepper, freshly ground |
Instructions
Step 1 of 3:
Coarsely grate the Parmesan. Line the base of a non-stick-coated Frying Pan with baking paper. Pile one quarter of the grated Parmesan on top and spread it into an even circle about 12 cm in diameter. Let it melt over medium heat until the cheese lightly browns. Then immediately and carefully place it over an upside-down small bowl or cup, shape it, and leave it to cool.
Step 2 of 3:
Trim, wash, and spin dry the lamb's lettuce. Trim and wash the fennel bulb, cut it in half, and slice into fine strips. Peel the orange, including the white pith, and cut the segments from between the membranes. Squeeze the juice from the remainder (about 3 tbsp.) and set aside for the vinaigrette. Pit the dates if necessary and cut into cubes. Quarter the beetroot balls. Mix all the prepared ingredients together.
Step 3 of 3:
For the dressing, mix the rapeseed oil, orange juice, and mustard. Season with salt and pepper. Mix the salad ingredients with the dressing. Fill the Parmesan baskets with the marinated salad in portions and sprinkle with the seeds. Serve with baguette or ciabatta.
Tipp:
Outside the lamb's lettuce season, rocket or cut-and-come-again lettuce also tastes great.
