Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
4 preserving jars, each approx. 500 ml
How it's done
In a non-stick frying pan, toast the pumpernickel over a medium-high heat for approx. 4 mins., stirring constantly, leave to cool. Mix the apple, lemon juice and linseed in a bowl.
Layer the pumpernickel and cottage cheese in the jars. Top with the pieces of apple, radish and asparagus. Garnish with cress.
Combine the lemon juice with all the other ingredients up to and including the wild garlic, season. Drizzle the dressing over the salad.
|Prepare:||Prepare the salad and wild garlic vinaigrette approx. 1 day in advance, cover and keep in the fridge. Drizzle the dressing over the salad just before serving.|
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