Avocado Melon Salad in Parmesan Cups
Ingredients
- Ingredients
- 200 grams Parmesan
- olive oil (for shells)
- 200 grams green Asparagus
- salt
- 2 Avocados (such as Hass)
- 1 lemon (juice)
- ½ Galia melon
- 1 Tbsp minced Basil
- 3 Tbsps olive oil
- freshly ground peppers
- 1 pinch Cumin
- 180 grams lamb's lettuce
- 4 Edible flowers (such as primroses)
Preparation steps
Preheat oven to 180°C (approximately 350°F) convection and line two baking sheets with parchment paper. Then draw 4 circles, each about 18-20 cm (approximately 7-8 inches) diameter. Grate parmesan coarsely and sprinkle on circles. Bake for about 5 minutes until cheese is barely melted. Brush four small bowls with a small amount of oil. Remove cheese circles from oven and carefully move from baking sheet immediately into bowl. Press into shape without breaking. Allow to cool.
Rinse asparagus, peel bottom third and trim ends. Cut into 5 cm long pieces and cook in salted water for about 6 minutes until al dente. Drain and rinse with cold water. Cut avocados in half, remove pit and peel. Cut avocado into pieces, each about 1.5 cm (approximately 1/2 inch). Mix with lemon juice. Cut melon into wedges and discard seeds and remove flesh from rind. Cut melon into small cubes and mix with avocado. Add asparagus pieces. Whisk together oil, basil, salt, pepper and cumin and add to avocado mixture.
Rinse lettuce, trim and spin dry. Working carefully, remove parmesan cup from bowl and place on plate. Arrange avocado salad in parmesan cup. Add mache salad to plate and serve. Garnish as desired with edible flowers.
