Grilled cheese salad
Ingredients
For 4 people
• 1 cm thick slice per person
of 3 different types of cheese
of your choice (here: from regional
cheese factories),
1 Cheese should be smoked
• some clarified butter
• mixed leaf salad
• 1 portion of rocket leaves
• fresh nettle tips
• 2 cloves of garlic,
crushed with some salt
• 2 dried tomatoes,
cut into fine cubes
• 2 tsp parsley, chopped
• 2 tsp basil, chopped
• Juice of ½ lemon
• Apple Cider Vinegar
• Olive oil
• freshly ground pepper
For the cranberry topping:
• 120 g dried cranberries
• 4 tbsp fresh cranberries
(or TK)
• 60 g sugar
• 100 ml red wine
• 70 ml apple juice
• ½ tsp rosemary, chopped
preparation
First make the clarified butter. To do this, put the butter in a pan and bring it to the boil so that the fat separates from the whey. Pour it into another container (e.g. a screw-top jar) and leave to cool. The whey will settle to the bottom and the pure fat will float to the top - we need this as clarified butter.
For the cranberry topping, bring the sugar, red wine and apple juice to the boil, add the dried cranberries and simmer briefly, then leave to infuse in a warm place for a few minutes. Add the fresh cranberries and rosemary before serving.
Prepare the grill for indirect grilling. Place the cheese slices on baking paper and brush both sides with the clarified butter. Grill indirectly, turning occasionally, until the cheese slices are browned.
Distribute the lettuce leaves, rocket and nettle tips on the plates, mix a vinaigrette with the remaining ingredients and spread over the lettuce leaves. Arrange the grilled cheese slices and the cranberry topping on top.
FIRE&FOOD Issue 3-2017
