in Recipes

Lamb's lettuce with pomegranates and pine nuts

updated

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Ingredients for 4 servings:

  • 10 handfuls of lamb’s lettuce
  • ½ pomegranate
  • 20 g pine nuts
  • Raspberry vinegar, good
  • Dijon mustard, fine
  • 1 drop of Maggi
  • Walnut oil or pistachio oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Trim the lamb’s lettuce, wash it in very cold water, and spin dry. Then roast the pine nuts in a dry pan. Roll the pomegranate on the table under pressure to release the seeds more easily. Remove half of the seeds. For the vinaigrette, stir the mustard into the vinegar, add the Maggi and stir in. Finally, add the oil and whisk well. Toss the lamb’s lettuce with the seeds, pour the vinaigrette over it, and mix well. Serve the salad immediately, or it will collapse.

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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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