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Nut salad with lychee-marroni dressing, egg and lardo croutons

Nut salad (Lamb's lettuce)

Nut salad (lamb's lettuce) with lychee-marroni dressing, egg and lardo croutons.

A recipe by chef Norman Niemeyer from the "Sonnengalerie" restaurant at the Romantik Seehotel Sonne in K├╝snacht.

Ingredients

Dressing

  • 150ml lychee juice
  • 2 gr fleur de sel
  • 10 gr honey
  • 15 gr lime juice
  • 20 gr balsamic vinegar dark
  • 15 gr Marroni puree
  • 75 gr olive oil
  • 90 gr rapeseed oil

Instructions

  1. 1.
    Carefully remove the roots from the nut lettuce (lamb's lettuce), wash thoroughly several times until there is no more sand (be sure to try it), drain until it is completely dry.
  2. 2.
    Mix all ingredients together, season again with salt and pepper.
  3. 3.

    Lardo Croutons

    Cut the lardo* into small cubes and bake in the vegetable oil at 160 degrees until golden brown.
  4. 4.
    Hard-boil the eggs or quail eggs, then rinse in cold water and peel carefully.
  5. 5.
    Break the seeds out of the pomegranate
  6. 6.
    Nut salad (lamb's lettuce) (1 portion approx. 45 gr mixed with approx. 30 gr dressing)
    Put the dressed salad into a plate and arrange with egg, lardocroutons and pomegranate seeds.
  7. 7.
    *Lardo is an Italian, very aromatic white bacon (Aosta Valley and Tuscany).
    Lardo can also be replaced by bacon cubes

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