in

Orange Carpaccio with Pine Nuts on Lamb’s Lettuce

5 from 5 votes
Total Time 10 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 534 kcal

Ingredients
 

  • 3 Oranges
  • 4 Handful Lamb's lettuce
  • 4 El Pine nuts
  • 3 Tl Brown sugar
  • Linseed oil
  • Balsamic balm
  • Blueberry Vanilla Salt (or other salt to taste)

Instructions
 

  • Peel the oranges and cut them into thin slices.
  • Wash the lamb's lettuce thoroughly and shake dry. Put on plate. Spread the orange slices on top.
  • Heat the pine nuts in a pan without fat, sprinkle sugar over them and let caramelize. Always stir well.
  • Put the pine nuts over the orange slices. Sprinkle 1-2 pinches of blueberry-vanilla salt over the top. Only then drizzle with linseed oil and balsamic vinegar at the table.

Nutrition

Serving: 100gCalories: 534kcalCarbohydrates: 28.1gProtein: 18.5gFat: 39g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Chocolate and Rosemary Cakes

Pink Duck Breast with Spicy Cointreau Sauce