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Lamb's lettuce with pomegranate seeds and bacon cubes in potato dressing

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Ingredients for 5 servings:

  • 300 g lamb’s lettuce
  • 1 pomegranate, possibly 2
  • 100 g bacon cubes
  • 125 g dumpling dough for potato dumplings
  • 2 ½ tbsp vinegar
  • 200 g water
  • Salt
  • Sugar
  • nutmeg
  • Maggi

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

from the show “The Perfect Dinner” on VOX from 17.12.2020

Bring the dumpling dough to a boil with the water and season with salt, sugar, nutmeg, Maggi, and vinegar. Then puree with a hand blender and let cool. If you want the potato dressing to be warm when serving, reheat it on the stovetop shortly beforehand. Wash the lamb’s lettuce and, if desired, remove the roots. Deseed the pomegranate and fry the bacon cubes until crispy. To serve, create a bed of lamb’s lettuce and arrange the pomegranate seeds and bacon cubes decoratively on top. Finally, drizzle with the potato dressing and serve. Vivien prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 4 from Saarland on Thursday, December 17, 2020.

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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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