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Orange Carpaccio with Pine Nuts on Lamb’s Lettuce

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Orange Carpaccio with Pine Nuts on Lamb’s Lettuce

The perfect orange carpaccio with pine nuts on lamb’s lettuce recipe with a picture and simple step-by-step instructions.

  • 3 Oranges
  • 4 Handful Lamb’S lettuce
  • 4 El Pine nuts
  • 3 Tl Sugar brown raw sugar
  • Linseed oil
  • Balsamic balm
  • Blueberry Vanilla Salt (or other salt to taste)
  1. Peel the oranges and cut them into thin slices.
  2. Wash the lamb’s lettuce thoroughly and shake dry. Put on plate. Spread the orange slices on top.
  3. Heat the pine nuts in a pan without fat, sprinkle sugar over them and let caramelize. Always stir well.
  4. 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.
Dinner
European
orange carpaccio with pine nuts on lamb’s lettuce

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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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