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Lamb's lettuce with beetroot dressing

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Ingredients for 4 servings:

  • 1 pack of lamb’s lettuce
  • 1 pack of mozzarella
  • 2 handfuls of sunflower seeds
  • 1 pack of beetroot, cooked
  • ½ cup crème fraîche
  • 4 tbsp sunflower oil
  • 3 tbsp balsamic vinegar, white
  • salt and pepper
  • 1 pinch(s) of sugar

Instructions

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

great starter and great eye-catcher

Tear the lamb’s lettuce and wash thoroughly. Then divide it into four small bowls. Dice the mozzarella and arrange it over the salad. Sprinkle the sunflower seeds on top. In a blender (or a bowl with an immersion blender), combine 2-3 chopped beets, the crème fraîche, oil, vinegar, salt, pepper, and sugar, and blend until a pink cream forms. Then garnish the salad.

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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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