Cress and Sour Cream Marinade
#2, Toscana
vegetarian
salad
medium
Alexander Huber
For 4 PersonS
1 packet of cress
40 g baby spinach
200 g sour cream
30 g crème fraiche
30 g mayonnaise
30 g Parmigiano
1 tsp capers
1 lemon, juice and zest
2 tbsp TOMAMI #2
1 tbsp TOMAMI Toscana
40 ml vegetable stock
90 ml olive oil
20 ml white balsamic vinegar
Salt
Cayenne pepper
PREparation
First cut off the garden cress with scissors and put in a mixing bowl with all the other ingredients.Finely blend. Season to taste with salt, pepper and cayenne pepper.
Use with:
- Ceasar’s Salad
- Marinated trout
- Romaine lettuce with mushrooms
