Time: 45 min.
Complexity: easily
Servings: 8

Spring appetizer salad in Parmesan baskets - detailed recipe.

Ingredients:

• 450 g fresh garden beans, peeled
• 170 gr. sugar peas
• 3 tbsp. l. olive oil
• 1.3 tbsp. grated parmesan cheese
• 2 teaspoons flour
• 1/4 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
• 1 tbsp. white wine vinegar
• 1/2 tsp mustard
• 1/2 teaspoon honey
• 3 small heads lettuce, torn into leaves
• 2 small radishes, diced
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh tarragon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

fava beans (garden beans), radish, lettuce, sugar snap peas, wine vinegar, lemon zest, Parmesan cheese, chives, mustard, honey, tarragon

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Preparation:

Step 1
• Preheat the oven to 190°C. Line two baking sheets with silicone baking mats or lightly greased parchment paper. Invert 4 small bowls (ramekins) onto a cutting board and set aside.
Step 2
• Combine the cheese and flour in a bowl, then place 4 heaping handfuls of the mixture (about 2 tablespoons of cheese) on each prepared baking sheet. Form the heaping handfuls into circles about 12 cm in diameter.
  
  Bake until the cheese is golden brown, 8-10 minutes (one baking sheet at a time). Let cool slightly for 1 minute.
  
  Using a thin metal spatula, remove the cheese circles and wrap them around the inverted ramekins. Let cool completely, then transfer to a serving tray.
Step 3
• Meanwhile, bring a pot of salted water to a boil. Fill a medium bowl with ice water.
  
  Cook the broad beans in boiling water until tender, 3-5 minutes. Add the sugar snap peas at the last minute. Using a slotted spoon, transfer the beans and sugar snap peas to ice water. Then drain.
  
  Remove the thin skins from the broad beans. Dry the sugar snap peas and cut them in half.
Step 4
• In a large bowl, combine lemon juice, vinegar, mustard, honey, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk in the olive oil and mix until smooth.
  
  Add the beans, peas, lettuce, radishes, chives, and tarragon and toss to combine. Season with salt and pepper. Divide the salad among the cheese baskets.

Votes: 3