Honey-fried Pecorino on Wild Garlic and Carrot Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dip:
- 50 g low-fat quark
- 50 g crème fraîche
- 1 teaspoon honey, (blossom honey)
- 2 tablespoon cranberries
- 1 pinch (s) mustard powder
- 1 pinch (s) sea salt, iodized
- Pepper from the grinder
For the salad:
- 100 g wild arlic
- 50 g carrot (s)
- 2 teaspoons apple cider vinegar
- 1 tablespoon oil (sunflower oil), cold-pressed
- 1 pinch (s) sea salt, iodized
- Pepper from the grinder
- 4 slices cheese (pecorino), each slice approx. 1 cm thick
- 30 g spelled flour, finely round
- 100 g honey, (blossom honey)
- 1 tablespoon oil (sunflower oil), cold-pressed
Print Recipe
Pin Recipe Instructions
- Mix together all the ingredients for the dip and season to taste.
- Cut the wild garlic into finger-width strips. Grate the carrots. Mix a dressing from vinegar, oil, salt and pepper and mix the wild garlic and carrots into the dressing.
- Brush the pecorino very thinly with honey with a kitchen brush and then turn it in whole-wheat spelled flour. Let the oil get moderately hot in a large pan. Add the rest of the honey and spread quickly with a whisk or wooden spoon. Finally, fry the breaded cheese on both sides in the hot honey.
- Place a slice of the honey-fried pecorino on a bed of wild garlic salad on each plate and serve with the dip.
- If you like, sprinkle the whole thing decoratively with pan-roasted sunflower seeds.
- Tip: Look for cold-pressed (!) Sunflower oil in the health food store (still rarely found in the supermarket). It has a slightly nutty taste, just like fresh sunflower seeds and also gives this dish a fine flavor.
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