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Salad with dumpling balls

A colorful salad with dumpling balls made from Burgis dumpling dough. With the fruity blackberry and rosemary vinaigrette perfect for summer.

Burgis
Burgis
LEIMER Community
25 min
vegetarian
Salat mit Knödelbällchen

Ingredients (for 4 portions)

0.5 Bunch
Spring onion
150 g
Mountain cheese
0.5 Pack
Burgis Original Bavarian dumpling dough
100 g
LEIMER Panko Breadcrumbs
100 ml
Olive oil
200 g
Leaf salad
1 Piece
Avocado
6 Piece
Radish
50 g
Flaked almonds
40 g
Beet sprouts
200 g
Blackberries
0.5 Bunch
Rosemary
0.5 Piece
Lemon
3 dsp
Olive oil
2 dsp
Balsamic vinegar
1 tsp
Mustard
Salt, pepper

Preparation

  • Wash the spring onions and then chop them with the mountain cheese. Add both to the Burgis Bavarian Dumpling Dough and mix well.
  • Form small dumplings and roll them in the panko flour. Heat a pot with olive oil and fry the dumplings carefully until golden brown.
  • In the meantime, wash the lettuce and cut into bite-sized leaves. Wash the blackberries and radish and beet sprouts. Remove the avocado from the pit and cut into thin slices with the radishes.
  • Heat the flaked almonds briefly in a non-stick frying pan.
  • For the dressing, place half of the blackberries in a tall mixing bowl along with rosemary, olive oil, balsamic vinegar, mustard, salt and pepper. Blend everything into a fine cream and pour it all over the salad.
  • Finally, put all the ingredients in a bowl and place the dumplings on top. Add the remaining fresh blackberries on top of the salad and enjoy.