in Recipes

Orange carpaccio with pine nuts on lamb's lettuce

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Ingredients for 4 servings:

  • 3 oranges
  • 4 handfuls of lamb’s lettuce
  • 4 tbsp pine nuts
  • 3 tsp sugar
  • linseed oil
  • Balsamic vinegar
  • Salt (blueberry-vanilla salt) or other salt to taste

Instructions

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

vegan

Peel the oranges and slice them thinly. Wash the lamb’s lettuce thoroughly and shake dry. Place on a plate. Arrange the orange slices on top. Heat the pine nuts in a dry pan, sprinkle with sugar, and let them caramelize. Stir well. Sprinkle the pine nuts over the orange slices. Sprinkle 1-2 pinches of blueberry vanilla salt over the top. Drizzle with linseed oil and balsamic vinegar at the table.

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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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Orange carpaccio with pine nuts on lamb's lettuce