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Lamb's lettuce with chicory, pineapple and pears

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Ingredients for 4 servings:

  • 150 g lamb’s lettuce
  • 250 g chicory
  • 2 pears, approx. 400 g
  • ½ pineapple fresh or from the can
  • 100 g pearl onions
  • 3 tbsp olive oil
  • 3 tbsp vinegar
  • ½ tsp salt
  • 1 pinch of cayenne pepper or black pepper
  • 1 tsp honey
  • 1 hard-boiled egg(s)

Instructions

Working time approx. 12 minutes; Total time approx. 12 minutes

Wash and drain the lamb’s lettuce thoroughly, cut the chicory into 1/2 cm strips. Wash and slice the pears (peel them if you like). Peel the pineapple, remove the core, and finely chop the flesh. Drain the pearl onions. For the sauce, mix the olive oil, vinegar, salt, pepper, and honey and season to taste. Peel and slice the boiled egg. Arrange the salad and fruit in salad bowls, plates, or a bowl. Pour the salad dressing over the pears and garnish with the egg.

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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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