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Rapunzel salad

updated

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Ingredients for 2 servings:

  • 350 g lamb’s lettuce (Rapunzel)
  • 200 g cherry tomatoes
  • 250 g mushrooms
  • 3 shallots
  • 1 garlic clove(s)
  • 1 pomegranate
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • salt and pepper
  • Herbs (parsley, chives, cress)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

also called lamb’s lettuce

Halve the pomegranate and remove the seeds. Place the seeds in a bowl and set aside for now. Wash the lamb’s lettuce and tomatoes and pat dry. Grate the mushrooms clean with a wooden spoon. Tear the lamb’s lettuce into pieces and place in a bowl. Quarter the tomatoes, finely slice the mushrooms, and add both to the bowl. Peel the shallots and garlic, finely dice everything, and add to the pomegranate seeds. Season with salt, pepper, herbs, olive oil, and balsamic vinegar, and mix well. Pour the marinade over the salad and mix everything well. Let it sit for a while and serve.

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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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