John Myers
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Lamb’s Lettuce with Mango, Pear and Bacon
The perfect lamb’s lettuce with mango, pear and bacon recipe with a picture and simple step-by-step instructions.
Lamb’s lettuce with mango, pear and bacon
- 100 g Lamb’S lettuce
- 100 g Lamb’S lettuce red
- 200 g Cherry tomatoes
- 100 g Carrots
- 200 g Bacon
- 0,25 Pc. Mango
- 0,5 Pc. Pear
Dressing: balsamic dressing
- 300 ml Virgin olive oil
- 4 tbsp Balsamic vinegar crema
- 2 tsp Coarse, medium-hot mustard
- 2 tsp Honey
- Salt and pepper
Dip: chilli date cream
- 1 Pc. Red chilli
- 150 g Dates
- 250 g Sour cream
- 250 g Cream cheese
- Salt and pepper
The bread
- 2 Cup Spelled flour
- 1 Cup Rye flour
- 1,5 Cup Water
- 1,5 tsp Salt
- 1 tsp Dry yeast
- 1 tbsp Dried plums
- 2 tbsp Sunflower seeds
- 2 tbsp Dried tomatoes
- 2 tbsp Dried olives
- 2 tbsp Chopped walnuts
- 2 tbsp Linseed
- 2 tbsp Oatmeal
- 75 ml Water
Lamb’s lettuce with mango, pear and bacon
- Wash the lettuce and red lettuce, quarter the cherry tomatoes, cut the carrots into long strips with a special peeler, peel the mango and cut into small slices, peel the pear and cut into small slices. Fry the bacon in a preheated pan.
balsamic dressing
- Mix everything together and spread over the salad.
Chilli date cream
- Cut the chilli pepper into small pieces, also cut the dates into small pieces. Mix all ingredients well in a bowl. Finally, season with salt and pepper and put in the fridge for at least 1/2 hour before the dip is served.
The bread:
- Put the flour and the salt in a larger bowl, mix the yeast with the “cold” water and the flour with a wooden spoon. Let the dough rise (preferably a few hours). After the rising time, mix the dough with the other ingredients and let the dough rise for another 30 minutes in a warm place. Then knead the dough again and then place it in a warm place for another half an hour to rise. It’s best to put a kitchen towel over it.
- Preheat the oven to 260 degrees and then shape the dough into the desired shape. The smaller the bread, the less time it takes in the oven. If you want to shape a whole bread from the dough mass, the dough should stay in the oven for about 35 minutes. With smaller rolls, the bread can be taken out of the oven after 20-25 minutes.
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