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Lamb's lettuce with pomegranate seeds, bacon and dates

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Ingredients for 2 servings:

  • 100 g lamb’s lettuce
  • 1 orange(s)
  • 6 dates
  • ½ pomegranate
  • 80 g bacon
  • some germ oil
  • 1 tbsp balsamic vinegar, white
  • 1 tbsp olive oil
  • some salt, freshly ground
  • some pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 13 minutes

with sweet and sour orange vinaigrette

Wash and trim the lamb’s lettuce. Halve the pomegranate and remove the seeds from one half. Sprinkle the seeds over the lamb’s lettuce. Finely chop the dates. Finely dice the bacon. Heat a little germ oil in a pan and roast the dates and bacon for a few minutes. Add the dates and bacon to the salad. Halve the orange and squeeze the juice. For the dressing, mix the freshly squeezed orange juice with 1 tablespoon of white balsamic vinegar and 1 tablespoon of olive oil. Season the vinaigrette with salt and pepper and pour it over the lamb’s lettuce.

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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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