John Myers
Lamb’s Lettuce with Egg and Caramelized Walnuts
The perfect lamb’s lettuce with egg and caramelized walnuts recipe with a picture and simple step-by-step instructions.
- 200 g Lamb’S lettuce (Rapunzel)
- 4 Pc. Free range eggs size L
- 12 Pc. Half walnuts
- 1 tablespoon Brown sugar
- 1 Pc. Red onion
- 1 Garlic clove peeled and bumped
- 3 tablespoon Rapeseed oil or walnut oil
- 2 tablespoon White balsamic vinegar
- 100 Milliliters Beef bouillon
- 1 teaspoon Food starch
- 1 teaspoon Mustard extra hot
- 1 teaspoon Forest honey liquid
- Salt pepper
- Clean and wash lettuce, spin dry. Hard boil eggs, quench, peel and quarter them. Boil the brown sugar in a pan with a little water to make a caramel, add the walnut halves and cover with the caramel, remove from the pan and let cool on a rack. Lightly sweat the onion in the oil, do not let it take any color, add the stock to the boil and thicken it with the cornstarch, transfer the remaining ingredients to a tall container, mix well with the whipping disk of the magic wand and season again, the dressing cold until serving put.
- To serve, divide the salad between four plates, spread the dressing over the lamb’s lettuce with a tablespoon, arrange the eggs and walnuts on top.
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