Summary

Ingredients

• 400 g parmesan, rated
• 300 g lamb`s lettuce, alternatively other small-leaf lettuce types
• 4 tablespoon pine nuts
• 1 tablespoon sugar

For the dressing:

• 6 tablespoon olive oil
• 6 tablespoon balsamic vinegar
• 2 tablespoon vermouth, sweeter (e.g. Cinzano)
• 1 teaspoon basil, finely chopped (fresh or dried)
• pepper
• salt

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Instructions

1. To prepare the parmesan baskets, heat a coated pan to medium temperature. Pour in an amount of parmesan that corresponds to the number of servings and distribute it with the back of the spoon so that a round surface with a diameter of approx. 20 to 25 cm is approximately 4 mm high. Let the cheese melt. As soon as the cheese starts to bubble, immediately remove the pan from the stove. Allow to cool for a few minutes until the parmesan flatbread can be easily removed from the bottom of the pan with a spatula. Shape the still warm parmesan flatbread into a basket over an upside-down glass (diameter approx. 8 to 10 cm) and let it cool down.
2. To prepare the caramelized pine nuts, heat a pan or saucepan strongly. Add the sugar and pine nuts. Roast, stirring and turning, until the sugar caramelizes slightly. Remove from heat and let cool while stirring. After cooling, hit the kernels lightly with a spoon so that they no longer stick together.
3. Combine all the ingredients for the dressing and mix well.
4. Rinse the lamb`s lettuce well under running water, then let it dry briefly.
5. Arrange a parmesan basket on one plate per serving, add the salad and pour the dressing over it. Finally, pour the caramelized pine nuts over the top.
6. Light-colored, briefly roasted meat goes well with it.