Lamb`s Lettuce with Pomegranate Seeds, Walnuts and Parmesan

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

500 g lamb`s lettuce
1 pomegranate
2 handfuls walnut kernels
50 g Parmesan, whole, or Grana Padano

For the dressing:

4 tablespoon balsamic vinegar (pomegranate balsamic vinegar)
8 tablespoon walnut oil
some salt and pepper
1 teaspoon mustard, medium hot

Lamb`s Lettuce with Pomegranate Seeds, Walnuts and Parmesan

Instructions

Clean the lamb`s lettuce - pinch off the roots - and wash. Divide the pomegranate and carefully remove the seeds. Be careful, the juice leaves stubborn stains. For the dressing, mix the vinegar with the mustard, salt and a little pepper, then add the oil.
Carefully mix the lamb`s lettuce with the dressing in a large bowl and serve on four plates. Scatter the pomegranate seeds on top and roughly chop the walnuts between your fingers and sprinkle them on the salad as well. Finally, use the peeler to cut the parmesan into fine slices and add to the salad.
This goes well with ciabatta or baguette.

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.