Grapefruit and Cheese Cocktail on Winter Purslane


Rating: 4.00 / 5.00 (5 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:






Cocktail sauce:







Salad dressing:







Instructions:

Light, apart combined.

Coarsely chop the hazelnuts and toast them in a non-stick pan. Set aside.

Cut off the skin of the grapefruits, including the white skin. Cut (fillet) the slices from the skins. Squeeze out what is left by hand. Slice cheese into fine flakes with a peeler. Mix carefully with the grapefruit fillets.

Stir the grapefruit juice through with the cocktail sauce ingredients. Fold into the grapefruit and cheese mixture.

Whisk salad dressing ingredients until creamy and mix with purslane. Arrange on plates, heap the grapefruit-cheese cocktail on top and sprinkle with the hazelnuts.

It goes well with sautéed bread, but also with wholemeal bread or ruchbrot.

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