Summary

Ingredients

• 200 g lettuce (frisée)
• 200 g lettuce (lamb`s lettuce)
• 4 tablespoon coriander greens
• 4 tablespoon basil (Thai basil leaves)
• 4 orange (s)
• 4 grapefruit (s), pink flesh
• 4 tablespoon orange juice
• 4 tablespoon lemon juice
• 2 teaspoons mustard (Dijon)
• 2 cloves garlic
• Salt, cayenne pepper and sugar
• 8 tablespoon nuts (macadamia nuts), roughly chopped

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Instructions

1. Clean and wash frisée and lamb`s lettuce and spin dry. Wash the coriander and Thai basil leaves and pat dry. Mix the lettuce with the herb leaves, arrange on four large plates.
2. Peel oranges and grapefruits with a sharp knife, like an apple, so that the white skin is also removed. Cut the orange and grapefruit fillets from the skins over a bowl, collecting the juice. Drain the corn well in a colander. Spread the corn kernels, orange and grapefruit fillets on the salad.
3. Mix together the citrus juice (approx. 8 tablespoons) collected for the vinaigrette with lemon juice, orange juice and mustard. Peel the garlic and press it through the press. Season the vinaigrette with salt, cayenne pepper and sugar and drizzle over the Florida salad. Scatter the chopped macadamia nuts on top.