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Lamb's lettuce with persimmon and roasted almonds in yogurt dressing

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Ingredients for 2 servings:

  • 60 g lamb’s lettuce
  • 1 small persimmon (Sharon)
  • 2 tbsp almonds, roasted, flakes or sticks
  • 2 tbsp, heaped yogurt
  • 2 tbsp Balsamic vinegar (currant balsamic vinegar)
  • 1 tbsp walnut oil
  • possibly herbs, fresh
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Fruity

Clean and wash the lamb’s lettuce. Peel and dice the persimmons. Stir together the sauce and season to taste. Place the lamb’s lettuce on plates and marinate in the sauce, then top with the persimmons and almonds.

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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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