Lamb’s lettuce with pomegranate, oranges and almonds
Ingredients
for 4 portions
- 200 g lamb’s lettuce
- 1 pomegranate
- 2 oranges
- 50 g flaked almonds
- 3 tbsp pomegranate vinegar (alternatively raspberry vinegar)
- 3 tbsp olive oil
- 1 tsp honey
- 1 tsp mustard (medium-hot or Dijon)
- Salt and pepper to taste
Tips & Variations
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Tax included. Shipping calculated at checkout
Tax included. Shipping calculated at checkout
Tax included. Shipping calculated at checkout
preparation
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Wash the lamb’s lettuce thoroughly, spin dry and set aside.
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Halve the pomegranate and remove the seeds. Be careful to remove the bitter white skin
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Peel the oranges, removing the white pith as well
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With a sharp knife, cut out the segments between the membranes
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Squeeze the remaining juice from the leftovers and collect it (approx. 2–3 tbsp)
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Roast the flaked almonds golden brown in a dry pan without fat
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Set aside and leave to cool
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In a small bowl, mix the pomegranate vinegar, collected orange juice, olive oil, honey and mustard well together and season with salt and pepper.
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Arrange the lamb’s lettuce, pomegranate seeds and orange segments on plates or a large platter
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Pour the dressing over and distribute the roasted flaked almonds as a topping
