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Lamb's lettuce with walnut and pomegranate

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Ingredients for 4 servings:

  • 450 g lamb’s lettuce
  • 1 pomegranate
  • 4 tbsp oil (walnut oil)
  • 2 tbsp balsamic vinegar
  • 1 tbsp apricot jam
  • 100 g walnuts

Instructions

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

Clean, wash, and dry the lamb’s lettuce. Remove the pomegranate seeds, place them in a bowl, and collect the juice. Mix together a marinade of walnut oil, balsamic vinegar, a little pomegranate juice, and apricot jam, and season with salt and pepper. Let it marinate for a while. Finely chop the walnuts and lightly toast them without fat. Pour the marinade over the lamb’s lettuce, mix, and divide among the plates. Sprinkle with the pomegranate seeds and toasted 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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