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Lamb's lettuce with marinated strawberries

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Ingredients for 4 servings:

  • 100 ml orange juice without pulp
  • 1 tbsp apricot jam
  • 1 tbsp honey
  • 4 tbsp balsamic vinegar
  • 400 g strawberries
  • 4 tbsp olive oil
  • 4 tbsp pine nuts
  • Salt and pepper, black, coarsely ground
  • 250 g lamb’s lettuce or arugula
  • Pecorino, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Total time approx. 35 minutes

delicious spring salad

Heat the orange juice, stir in the jam and honey until dissolved. Let cool. Add the balsamic vinegar, salt, and pepper. Halve the strawberries and add them to the dressing. Add the olive oil and stir gently. Marinate for 15 minutes. Roast the pine nuts in a non-stick pan without fat—do not overcook them, as they will lose their flavor. Wash the lettuce and arrange on plates. Sprinkle the strawberries with the marinade. Serve with the pine nuts and grated pecorino cheese.

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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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