7-pack salad

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
3 5
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 100 g Zürcherbrot (alternatively farmhouse bread)
  • 2 TABLESPOONS flaked almonds
  • 2 TABLESPOONS Butter
  • 7-10 Tbsp salt, pepper, sugar
  • 1 Organic Orange
  • 2-3 TABLESPOONS White wine vinegar
  • 4 TABLESPOONS Oil (e.g. walnut oil)
  • 125 g Lamb's lettuce
  • 250 g pre-cooked beetroot (vacuum)
  • 1 Pomegranate
  • 1 Pear
  • 1 TEASPOON Lemon juice
  • 8 discs Bündnerfleisch

Directions

  1. 1

    Dice bread. Roast the almonds in a pan without fat until golden and take them out. Heat butter in the pan. Fry the bread in it while turning it golden brown. Season with salt and take out.

  2. 2

    For the vinaigrette, wash the orange in hot water, dry and rub the peel. Squeeze the orange. Mix orange juice and peel, vinegar, salt, pepper and 1 pinch of sugar. Fold in the oil.

  3. 3

    Sort the lamb's lettuce, wash and drain. Cut beetroot into thin slices. Halve the pomegranate, break into large pieces and remove the seeds. Wash and quarter the pear, cut out the seeds and cut the flesh into thin slices.

  4. 4

    Sprinkle with lemon juice immediately.

  5. 5

    Arrange lamb's lettuce with pears, Bündnerfleisch and beetroot on four plates. Sprinkle with pomegranate seeds, croutons and almond flakes. Sprinkle everything with vinaigrette.

Nutrition Facts

KCAL
360 kcal
CARBS
34 g
FATS
19 g
PROTEINS
10 g