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Lamb's lettuce with pomegranate and caramelized chestnuts

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Ingredients for 2 servings:

  • 500 g lamb’s lettuce
  • 1 pomegranate
  • 200 g chestnuts, pre-cooked
  • 50 g walnuts
  • 2 m.-large mushrooms
  • 1 tbsp coconut blossom sugar
  • Raspberry vinegar
  • Walnut oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

simple, vegan, vegetarian

Wash the lamb’s lettuce thoroughly and remove the roots. Melt the coconut blossom sugar with a little water and walnut oil in a pan, then add the nuts, chestnuts, and washed mushrooms and fry lightly until caramelized. Arrange the salad on plates, slice the pomegranate, and scatter the seeds over the salad. Drizzle with walnut oil and raspberry balsamic vinegar and arrange the caramelized chestnuts, walnuts, and mushrooms around the salad. You can also find the recipe on my blog.

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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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