John Myers
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Lamb’s Lettuce with Potato Dressing and Elderberry Pear
The perfect lamb’s lettuce with potato dressing and elderberry pear recipe with a picture and simple step-by-step instructions.
Potato dressing
- 3 Pc. Potatoes
- 2 tbsp White balsamic vinegar
- 2 tbsp Vegetable oil
- 150 ml Beef broth
- 75 g Bacon
- Salt
- Sugar
Croutons
- 2 Pc. Toast
- 125 g Butter
Elderberry pear
- 3 Pc. Abate pear
- 200 ml Elderberry syrup
- 200 ml White wine
- 200 ml Orange juice
- Turmeric
Potato dressing
- For the potato dressing, first peel and dice the potatoes. Cook the potatoes in enough salted water until they are done.
- Put the potatoes in a mixing bowl. Now add the beef broth and puree with a hand blender. Now you can add the oil and balsamic vinegar. Puree the whole thing again well and season with salt and sugar if necessary.
- Leave the bacon cubes in a pan and add to the dressing.
Elderberry pear
- First peel and stone the pears. Put the elderberry syrup, the white wine and the orange juice in a saucepan and bring to the boil. Add the pears and cook briefly, season with a pinch of turmeric and then let it steep on a low level. You can leave the pears in the brew for several hours before filleting them on a board.
Croutons
- For the croutons, cut the toast slices into small cubes and fry them in butter in a well-coated pan until golden. So that these croutons don’t get too greasy, they can be drained on kitchen paper.
Serving
- Wash and clean the lettuce and spread on the plates. Place croutons and pears on the bed of lamb’s lettuce. The dressing can be wonderfully filled into small Weck glasses and placed next to the plate.
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