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Lamb's lettuce, also known as corn salad or mâche, has a distinctive, tangy, nutty flavour and soft texture. It is delicious in salads or soups. This beautiful winter green is packed with water and beta-caroten. It is best during the months of early summer through to autumn, but will grow well into early winter. Named after its resemblance in shape and size to lamb's tongue.
SaladDijon Vinaigrette

2 medium Soft boiled eggs, peeled and halved
2 Ripe yet firm persimmons, peeled and sliced
80 g Lamb's lettuce (you can use baby spinach or watercress)
150 g Grilled chicken leftover, sliced
50 g Macadamia nuts, roasted and salted
50 g Dried cranberries

45 ml Olive oil 15 ml Macadamia oil
40 ml Apple cider vinegar
1-2 tsp Dijon mustard
Sea salt
Fresh ground peppers

Bring a medium saucepan of water to the boil over high heat. Boil the eggs for 5 minutes, then transfer to a bowl of iced water to cool completely. Peel the eggs and cut in half.
Peel and slice persimmons. Arrange lamb's lettuce and persimmon slices on serving plates. Top with sliced chicken, macadamia nuts, cranberries and egg halves.
Place everything for the dressing in a jar and shake vigorously to emulsify the dressing. Drizzle over the salad, toss and serve immediately.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.bl...