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 | Dried dates |
| 8 | Beetroot balls (from a jar) |
| 6 tbsp | rapeseed oil |
| 2 tsp | Medium-hot mustard |
| 1 tbsp | Sunflower seeds |
| 1 tbsp | pumpkin seeds |
| Salt | |
| Freshly ground pepper |
Instructions
Step 1 of 3:
Coarsely grate the Parmesan. Line the bottom of a non-stick pan with parchment paper. Pile a quarter of the grated Parmesan onto the paper and spread it into an even circle about 12 cm in diameter. Melt over medium heat until the cheese is lightly browned. Then, immediately and carefully place it over an inverted small bowl or cup, shape it, and let it cool.
Step 2 of 3:
Clean, wash, and spin-dry the lamb's lettuce. Clean, wash, halve, and thinly slice the fennel bulb. Peel the orange, including the white pith, and cut out the segments from the membranes. Squeeze the rest to get about 3 tbsp of juice for the vinaigrette and set aside. Pit the dates if necessary and dice them. Quarter the beetroot balls. Mix all prepared ingredients together.
Step 3 of 3:
For the dressing, whisk together 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.
Tip:
Outside of the lamb's lettuce season, arugula or leaf lettuce also tastes good.
