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Lamb's lettuce with walnuts and raspberry dressing

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Ingredients for 4 servings:

  • 400 g lamb’s lettuce
  • 1 onion(s)
  • 100 g walnut kernels
  • 1 tbsp butter
  • 50 ml chicken broth
  • 3 tbsp raspberry vinegar
  • 4 tbsp oil
  • Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Trim, wash, and spin dry the lamb’s lettuce. Roast the nuts in a pan without fat and let cool. Peel the onion and dice it into small pieces. For the dressing, sauté the diced onion in melted butter until translucent, deglaze with the stock, bring to a boil, and add the vinegar and oil. Season everything with salt and pepper. Transfer the salad to a bowl, toss with the dressing, and sprinkle with the nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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