Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 10 handfuls lamb`s lettuce
- 0.5 ½ pomegranate
- 20 g pine nuts
- Raspberry vinegar, good one
- Dijon mustard, fine
- 1 drop Maggi
- Walnut oil, or pistachio oil
Print Recipe
Pin Recipe Instructions
- Clean the lamb`s lettuce, wash it in very cold water and spin dry.
- Then roast the pine nuts in a dry pan.
- Roll the pomegranate on the table under pressure, then the core chambers will loosen more easily. Remove half of the kernels.
- For the vinaigrette, stir the mustard into the vinegar, add the Maggi and stir in as well. Finally add the oil and whisk it well.
- Mix the lamb`s lettuce with the seeds, pour the vinaigrette over it and mix well.
- The salad should be served immediately, otherwise it will collapse.
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