Winter Salad with Caramelized Chestnuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 orange (s)
- 150 g beetroot
- 100 g lamb`s lettuce
- 100 g bacon, streaky
- 80 g chestnut (s), (ready to cook)
- 1 tablespoon sugar
- Salt, (fleur de sel)
- 2 tablespoon white wine vinegar, milder
- 3 tablespoon rapeseed oil
- pepper
Print Recipe
Pin Recipe Instructions
- Peel the orange, completely removing the white skin. Cut out the fillets between the separating skins, collect the juice. Put juice and fillets in a bowl. Peel the beetroot and slice it into fine strips. Add to the oranges. Wash the lamb`s lettuce several times and clean thoroughly. Dice the bacon and fry in a pan over medium heat until crispy and drain on kitchen paper. Halve the chestnuts and fry them in the hot bacon fat. Sprinkle with sugar and caramelize until golden brown. Season with fleur de sel. Add white wine vinegar and rapeseed oil to the oranges and season with fleur de sel and pepper. Fold in the lamb`s lettuce and arrange on a platter. Top with chestnuts and bacon and serve.
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