John Myers
Ingredients for 4 servings:
- 50 g pumpkin seeds
- 50 g sugar
- 2 tsp butter
- Oil for the aluminum foil
- 200 g lamb’s lettuce
- 2 bulb(s)
- Butter for sautéing the pears
- 2 beetroot tubers, fresh or cooked (vacuum-packed), approx. 200 g
- 50 g bacon, finely diced
- 2 shallots, finely diced
- 3 tbsp balsamic vinegar
- ½ tsp honey
- 1 tsp mustard
- salt and pepper
- 5 tbsp pumpkin seed oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
well-known dishes prepared in a new way
Dry roast the pumpkin seeds in a pan, remove, and set aside. Brush a piece of aluminum foil thinly with oil. Boil the sugar with two tablespoons of water in a saucepan, add the pumpkin seeds, and stir vigorously with a wooden spoon until the sugar caramelizes and becomes liquid. Stir in the butter. Pour onto the aluminum foil and spread quickly. Caution: Very hot! Let cool. Boil the raw beetroot in salted water for about 40 minutes, rinse, and peel. Thinly slice. Wash and dry the pears. Remove the cores, cut the flesh into thin wedges, briefly sauté in a little butter, and remove. Add the bacon and shallot cubes to the frying fat, fry, and remove. Deglaze the pan with balsamic vinegar, add the honey and mustard, and season with salt and pepper. Transfer from the pan to a bowl and vigorously whisk in the pumpkin seed oil. Season to taste. Trim and wash the lamb’s lettuce and spin dry. Toss in the dressing, divide it among four serving plates, and sprinkle with the bacon and shallot mixture. Arrange the pear slices and beetroot slices around the edges. Drizzle the remaining dressing in strips over the salad. Break the brittle into pieces and divide it among the plates. Tips: If the pumpkin seed oil is too strong for your taste, you can mix it with a neutral oil. You can also make the brittle with walnuts. In this case, replace the oil in the salad with walnut oil and the balsamic vinegar with raspberry vinegar.
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