in Recipes

Lamb's lettuce Rauenthaloise

updated

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Ingredients for 4 servings:

  • 1 lamb’s lettuce
  • 1 pomegranate
  • 100 g smoked wild boar fillet(s), cut into thin strips
  • 60 g pine nuts, roasted in a pan
  • 100 g sheep’s cheese, semi-hard, in fine strips
  • Pumpkin seed oil
  • Balsamic vinegar
  • 1 tsp mustard (honey mustard)
  • 1 shot of cream, liquid
  • 1 shot of red port wine
  • Pomegranate , the juice
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with wild boar fillet, pomegranate and sheep’s cheese

Wash the lamb’s lettuce thoroughly. Mix the dressing ingredients well and fold into the lamb’s lettuce. Halve the pomegranate lengthwise and scatter the seeds on top. Divide the lettuce among plates and scatter the pomegranate seeds on top. Then arrange the wild boar fillet strips, cheese, and still-warm pine nuts on top.

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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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