Parmesan basket with salad

150 0

60 minutes

easy

1.: Cut baking paper into 8 squares (approx. 16 x 16 cm). Place 4 squares each on a baking sheet. Grate the parmesan. Scatter a circle approx. 9 cm in diameter in the middle of each square with 35–40 g of parmesan.
2.: Bake one after the other in a preheated oven (electric oven: 200 ° C / fan: 175 ° C / gas: level 3) for 7-10 minutes (will melt slightly). Take out and let rest for about 30 seconds. Using the parchment paper, immediately place the Parmesan circles over the inverted glasses or muesli bowls and carefully press down with a tea towel.
3.: Let cool down. Peel and finely dice shallot. Sort the raspberries. Mix together vinegar, diced shallots, a little salt, pepper and mustard. Approx. Add 5 raspberries, mash in the vinaigrette. Beat in walnut oil.
4.: Wash the lettuce and shake dry. Wash the rose petals and chervil and shake dry. Pluck the petals and chervil leaves. Place the parmesan baskets on a large platter. Just before serving, mix the lettuce and raspberries with the vinaigrette and divide them into the parmesan baskets with the turkey breast slices.
5.: Sprinkle with rose and chervil leaves and serve immediately.