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Lamb's lettuce with raspberry vinaigrette

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Ingredients for 4 servings:

  • 100 g lamb’s lettuce
  • 1 tbsp jam (raspberry), without seeds
  • 2 tbsp vinegar (raspberry)
  • 3 tbsp oil (safflower)
  • 3 tbsp water
  • 2 pinches of salt
  • 1 pinch(s) white pepper
  • 1 pear(s)
  • 1 handful of walnuts

Instructions

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

Wash and drain the lamb’s lettuce. Mix the raspberry jam with the vinegar. Stir in the oil, water, salt, and pepper. Add the pear, cut into small cubes, to the sauce. Pour the sauce over the salad on the plate just before serving. Sprinkle with crushed walnuts.

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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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