Parmesan Basket with Lettuce and Melon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g parmesan, rated
- 1 head lettuce, e.g. oak leaf lettuce
- 1 melon (s) (Galia melon)
- 3 tablespoon olive oil
- 1 tablespoon balsamic vinegar, white
- salt
- pepper
- 1 teaspoon lemon juice
- 2 tablespoon preserving sugar (1: )
- Balsamic vinegar (balsamic vinegar reduction)
Print Recipe
Pin Recipe Instructions
- Grate the parmesan. Preheat the oven to 200 ° C. Line a baking sheet with parchment paper.
- Spread the parmesan on the tray so that 6 round plates are created. Make sure that the edges do not touch. Bake in the oven until the cheese melts and is golden brown. Take the tray out of the oven, wait a moment until the cheese is no longer completely soft, but by no means firm.
- Now quickly remove the parmesan pancakes from the tray and pour over the inverted glasses and bend the edges down slightly. To let it cool down.
- This can also be prepared the day before.
- Clean and wash the lettuce. Drain well.
- Halve the melon, remove the core and cut out balls with a ball cutter.
- For the melon sauce, remove the remaining pulp from the skin. Puree the pulp with the lemon juice, add the preserving sugar and cook according to the instructions on the packet.
- For the salad sauce, stir together the olive oil, balsamic vinegar, salt and pepper and add a little of the melon sauce.
- Serving:
- Place the parmesan baskets on a plate, pour in the salad and the melon balls. Spread the salad sauce over it. Pour the melon sauce over the salad and also on the plate. Spread some balsamic vinegar reduction on the plate.
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