Seasonal enjoyment
So aromatic: recipe for a winter lamb’s lettuce with caramelized walnuts and persimmons
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Nutty, fruity, fresh: This recipe for a winter lamb’s lettuce with caramelized walnuts and persimmons captivates the senses. A fine taste spectacle.
But lamb’s lettuce is not only impressive in terms of culinary aspects, but also in terms of its nutrient profile: its numerous vitamins, minerals and trace elements make it a nutrient bomb on cold winter days. Enough reasons to serve it as often as possible this season.
Recipe for a winter lamb’s lettuce with caramelized walnuts and persimmons
Ingredients for four servings
300 to 400 grams of lamb’s lettuce
2 persimmons
1 pomegranate
2 cloves of garlic
1 tsp cinnamon
70 grams of walnuts
30 grams of cane sugar
1 teaspoon hot mustard
2 tablespoons maple syrup or honey
90 milliliters of olive oil
2 to 3 tablespoons balsamic vinegar
200 grams of feta cheese, alternatively: shaved parmesan
Salt pepper
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preparation
Wash and drain the lamb’s lettuce. Wash the persimmons, remove the stem and cut into cubes. The pomegranate Halve, hold the individual halves in your hand with the cut side facing down and knock the seeds out of the halves over a large bowl. Peel and press garlic cloves. Drain the feta and cut into pieces.
Place persimmons on a baking tray lined with baking paper. Sprinkle with cinnamon and drizzle with a drizzle of oil. Roast at 200 degrees for about 15 minutes. Remove from the oven and let cool.
Add cane sugar and around 20 milliliters of water to a coated pan. Bring to the boil until the sugar has dissolved. Add walnuts and stir until everything is combined. Continue stirring until the sugar settles on the nuts. Reduce heat, place on baking paper and cool.
Prepare the dressing: Mix mustard, maple syrup, olive oil and balsamic vinegar in a bowl. Stir in garlic. Season with salt and pepper.
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