John Myers
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Lamb’s Lettuce with Caramelized Nuts and Avocado and Pear Dressing
The perfect lamb’s lettuce with caramelized nuts and avocado and pear dressing recipe with a picture and simple step-by-step instructions.
For the salad:
- 2 Pc. Red pepper
- 4 tbsp Olive oil
- 1 tsp Agave syrup
- 1 pinch Ground cinnamon
- 1 pinch Salt
- 100 g Radicchio
- 400 g Lamb’S lettuce
- 260 g Carrots
For the almonds:
- 120 g Almonds
- 2 Msp Chili powder
- 2 Msp Turmeric
- 2 tbsp Olive oil
- 2 tbsp Agave syrup
For the dressing:
- 3 Pc. Avocados
- 2 tbsp Almond butter white
- 0,5 bunch Parsley
- 2 Pc. Pears
- Black pepper from the mill
- Juice from 2 limes
- Core, halve and wash the peppers and cut into fine strips. Heat olive oil in a pan. Fry the paprika in it for about 3 minutes. Add agave syrup and cinnamon and add 30 sec. let caramelize. Season with sea salt and drain on kitchen paper.
- Cut the radicchio into fine strips, wash with lamb’s lettuce and spin dry. Peel the carrots and cut into fine strips with the peeler.
- For the caramelized almonds, roughly chop the almonds and roast them with chili powder and turmeric in a pan with olive oil for three minutes. Add agave syrup and a little salt and let caramelize for about 20 minutes.
- For the dressing, cut the avocados in half, remove the seeds and remove 300 g pulp with a tablespoon. Finely chop the pulp, mix with almond butter and olive oil. Wash, spin dry and finely chop parsley. Peel and core the pear. Finely chop one half, cut the other half into fine slices and put aside, drizzled with a little lime juice. Add the juice of a lime, parsley and chopped pear to the avocado, season with plenty of salt and pepper.
- Mix the salad, carrots and paprika with the dressing and serve with pear slices. Pour the caramelized almonds on top and drizzle with olive oil to taste.
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