Lamb`s Lettuce with Spring Carrots

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	1 hr 15 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

300 g lamb`s lettuce, (Rapunzel)
4 carrot (s), (tender bunch carrots)

For the dressing:

6 tablespoon orange juice
4 tablespoon oil (sunflower, rapeseed, possibly 1-2 walnut oil)
2 tablespoon soy sauce
1 tablespoon mustard
1 tablespoon honey, (liquid)
1 squirt lemon juice
3 drops Tabasco

Instructions

First clean the carrots and slice or cut into fine julienne strips - if necessary, grate roughly.
Shake the ingredients for the dressing (except for the oil) together in a screw-top jar or beat them in a beaker. Then add the oil and beat everything again or shake it together.
Then let the carrots with the dressing steep for a quarter of an hour.
In the meantime, wash and clean the lamb`s lettuce (depending on the initial condition) and prepare it in bite-size.
Then mix everything, serve - and enjoy!
Variations:
In winter, this salad tastes delicious with orange fillets instead of carrots - if necessary, add 2 spring onions or 1 shallot.
In autumn, instead of the carrots, you can cut 1-2 apples into thin wedges and mix in - if necessary, sprinkle a few chopped walnuts over them.

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.