John Myers
Lamb’s Lettuce with Beetroot and Ham
The perfect lamb’s lettuce with beetroot and ham recipe with a picture and simple step-by-step instructions.
- 450 g Lamb’S lettuce
- 500 g Beetroot cooked and vacuum packed
- 100 g Raw ham
- 100 g Walnut kernels
- Rapeseed oil, balsamic vinegar, some water
- Salt, pepper, sugar, ground cloves
- Clean and wash the lettuce. Cut the beetroot into cubes, cut the ham into strips. Roughly chop the walnut kernels.
- Prepare a salad dressing using oil, balsamic vinegar, water, salt, pepper, sugar and ground cloves. The clove powder should be clearly palatable. Add all the ingredients – except the lamb’s lettuce – and let it steep for a while.
- Mix in the lamb’s lettuce before serving.
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