Green salad in Parmesan baskets

Green salad in Parmesan baskets

My Organic Alnatura Recipes
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Source: Alnatura, photographer: Oliver Brachat


Serves 4
g Parmesan
g salad leaves
-2 carrots
tbsp Alnatura white balsamic vinegar
tbsp Alnatura olive oil
Alnatura sea salt
Alnatura black pepper
tsp Alnatura agave nectar
2 tbsp Alnatura sunflower seeds
Herb quark:
A few sprigs of fresh herbs
g quark (20 % fat)

Finely grate the Parmesan.

Spread batches of 60 g thinly in a small frying pan (approx. 20 cm diameter) and cook over a medium heat for about 4-5 minutes on each side, until golden-brown.

Remove with a fish slice and quickly drape over an upturned cereal bowl. Leave to cool.

Wash the salad leaves and cut into bite-sized pieces.

Cut the tomatoes into wedges, peel the carrots and cut into fine strips with a potato peeler.

Add both to the salad.

Whisk oil and vinegar to make a dressing and add salt, pepper and agave nectar to taste.

Lightly toast the sunflower seeds in a pan without fat. Finely chop the herbs.

Beat the quark in a bowl until smooth, mix with the chopped herbs and season with salt and pepper.

To serve: Put the salad in the Parmesan baskets, sprinkle with the sunflower seeds and drizzle over the dressing. Serve with the herb quark.

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