Lamb`s Lettuce with Fennel, Oranges and Walnuts

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

For the salad:

100 g lamb`s lettuce
1 tuber fennel
3 orange (s)
50 g walnuts

For the dressing:

1 lemon (s), its juice, or vinegar, e.g., white balsamic vinegar
10 tablespoons linseed oil, or olive oil
salt and pepper
pepper
possibly honey or stevia

Lamb`s Lettuce with Fennel, Oranges and Walnuts

Instructions

Wash and spin the lamb`s lettuce. Remove the stems and stems as well as the outermost layer of the fennel. Quarter the rest and cut into short strips.
Fillet the oranges, collecting the escaping juice for the dressing. Squeeze out the rest of the filleted orange again vigorously. Halve the walnuts.
Layer the lettuce, fennel and oranges in a bowl, sprinkle the halved walnuts on top.
Mix the collected orange juice with the juice of 1/2 to 1 lemon, depending on the quantity and how you like it, and the linseed oil, salt and pepper, sweeten with honey if necessary.
Pour the dressing over the salad and serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.