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Romaine lettuce with citrus fruits

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Ingredients for 2 servings:

  • 1 grapefruit(s)
  • 2 oranges
  • 2 tbsp honey,
  • salt and pepper
  • 1 head of baby romaine lettuce
  • 25 g pine nuts

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

easy & fast

Peel the grapefruit and one orange with a sharp knife, removing all of the peel and white pith. Then cut out the fruit segments between the skins, reserving the juice. Squeeze the other orange and simmer the juice with honey in a saucepan for about 10 minutes. Simmer until the liquid has the consistency of syrup. Stir in the olive oil and season with salt and pepper. Wash the romaine lettuce, spin it dry, and tear it into bite-sized pieces. Toast the pine nuts in a dry pan until light brown. Mix the dressing with the salad and arrange the salad on plates. Place the grapefruit and orange segments on top and garnish the salad with the pine nuts.

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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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