Lamb's lettuce with orange and grapefruit dressing

Ingredients for 1 servings:

• 200 g lamb’s lettuce
• 1 orange(s)
• 1 grapefruit(s)
• Oil (walnut oil)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dressing without vinegar

Wash and trim the lamb’s lettuce, drain, or spin dry (be careful with very young lamb’s lettuce or the often-available French variety (Mache de Nantes), which doesn’t tolerate vigorous spinning well). Fillet the orange and grapefruit: Peel the orange and grapefruit completely, including the white part, reserving the draining juice. Use a sharp knife to cut out the segments between the skins. Squeeze out any excess liquid. Mix the resulting juice with twice the amount of walnut oil, pepper, and salt. Mix with the salad. I use this recipe when I need the filleted fruit for another menu item. You can also mix it with the salad, but it will need a bit more pepper. The time depends on the condition of the lettuce; if it’s fresh, outdoor-grown lettuce, washing and trimming will take longer.