Fresh spring salad with Mini Rösti Pockets
Preparation
- Raspberry and hazelnut dressing: Mix the raspberries together with the raspberry vinegar, hazelnut oil, sour cream and water using a hand blender and season to taste with sugar, salt and pepper.
- Spring salad: Wash the spring salad thoroughly and drain. Wash the radishes and cut into thin slices. Blanch the baby asparagus in boiling salt water and rinse in ice water. Melt the butter in a pan and briefly fry the asparagus with the whole hazelnuts. Season to taste with salt and pepper.
- 11er Mini Rösti Pockets: Prepare according to the instructions on the package.
- SERVING SUGGESTION Arrange the spring salad and baby asparagus on plates. Marinate with the raspberry and hazelnut dressing and the basil pesto. Decorate the salad with the fresh raspberries and roasted hazelnuts. Finally, top with the crispy Mini Rösti Pockets.
Ingredients
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8 11er Mini Rösti Pockets filled with cream cheese and herbs
-
Raspberry and hazelnut dressing:
120 g raspberries
50 ml raspberry vinegar
100 ml hazelnut oil
60 g sour cream
20 ml water
6 g sugar
Salt, pepper -
Spring salad:
400 g spring salad, mixed
4 radishes
25 baby asparagus spears, green
25 g butter
100 g hazelnuts, whole
Salt, pepper
approx. 4 tbs basil pesto
100 g raspberries, fresh, washed