Summary

Ingredients

• 2 orange (s), untreated
• 100 g leafy lettuce the season
• 2 tomato (s)
• 1 tablespoon vinegar
• 3 tablespoon olive oil
• coriander
• salt and pepper
• 1 tablespoon almond (almond flakes)

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Instructions

1. Wash the oranges with hot water, dry them and finely rub some of the peel. Squeeze the juice of one orange, peel and fillet the other.
2. Whisk the vinegar, fruit juice, orange peel, salt, pepper and coriander together. Beat in the olive oil with the whisk. Season the orange vinaigrette again and season it if necessary.
3. Wash the lettuce leaves and spin dry. Pluck the leaves bite-sized and distribute on two plates. Wash the tomatoes, cut eighths and place them on the lettuce leaves with the orange fillets. Pour the sauce evenly over it.
4. Roast the almond leaves in a pan until golden brown and then sprinkle over the salad.