Easter Salad with Savory Crackers
Ingredients
- Ingredients
- 4 thyme
- 150 grams Pastry flour (plus more for the work surface)
- ½ tsp salt
- 1 egg yolk
- 70 grams cold butter
- 200 grams Lettuce (such as Romaine lettuce)
- 1 Cress bowl
- 4 Radish
- For the dressing
- 2 Tbsps lemon juice
- 6 Tbsps cold pressed olive oil
- salt
- freshly ground peppers
- edible Flowers (as desired)
- 150 grams cream cheese
- 1 garlic clove
- hardboiled eggs (as desired)
Preparation steps
Wash the thyme sprigs and pluck the leaves from the branches, chop finely. In a bowl, mix the flour with the thyme and salt and make a well in the center. Cut the butter into small pieces and with a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Add the egg yolk. Quickly knead until the dough comes together. Wrap in plastic wrap and refrigerate 45 minutes.
Meanwhile, rinse the lettuce, spin dry. Cut the cress with scissors. Rinse the radishes and cut into thin slices.
For the dressing: In a bowl, whisk the lemon juice with the olive oil and season with salt and pepper.
Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment paper.
Roll the dough on a lightly floured surface to 3 mm (approximately 1/8-inch) thickness. With geese cookie cutters, cut out 16 geese and place 2 inches on the baking sheet. Bake on the middle rack until lightly browned around the edges and set, 8-12 minutes.
Remove from the baking sheet and cool on a wire rack.
Divide the salad among plates, and garnish as desired with edible flowers.
Peel the garlic and push through a garlic press into a bowl. Stir in the cream cheese and season with salt and pepper. Spread the mixture on 8 of the geese and sandwich together with the other 8. Arrange on the salad, and serve the dressing separately with hard-boiled eggs if desired.
