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Exotic lamb's lettuce salad with crackers
30 m active | 1 h 8 m total
Nutrition facts per serving:
  • Energy in kcal about 417
  • Fat about 24g
  • Carbohydrates about 36g
  • Protein about 11g
This is needed
This is needed for 4 people
  • 0.5 tsp salt
  • 100 g white flour
  • 1 tsp ground cardamom
  • 1 organic lemon, use only half of grated zest
  • 40 g butter, cut into pieces, cold
  • 3 tbsp water
  • 0.5 tbsp coarse-grain mustard
  • 1 tbsp condimento balsamico ai fichi (balsamic vinegar condiment with figs)
  • 4 clementines, segmented
  • 1 tbsp red wine vinegar
  • 1 shallot, finely chopped
  • 3 tbsp olive oil
  • 110 g lambs' lettuce
  • 50 g dried figs, cut into pieces
  • 75 g Parmesan *-*
  • to taste salt and pepper to taste
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And that's how it's done
And that's how it's done
In a bowl, mix the flour with all the other ingredients up to and including the lemon zest. Rub the butter in by hand until an even, crumbly mixture forms. Add the water, mix quickly to create a soft dough. Flatten the dough, cover and chill for approx. 30 mins.
To shape
Divide the dough into 8 portions and shape into rolls. On a lightly floured surface, roll out each portion between two sheets of baking paper to form a paper-thin oval. Carefully place the ovals on two sheets of baking paper, slide one sheet onto the back of a baking tray.
Bake for 7-8 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool on a cooling rack. Repeat the process.
To make the dressing, mix the mustard and all the other ingredients up to and including the pepper in a bowl. Shortly before serving, combine the figs, clementines and lamb's lettuce with the salad dressing and arrange on plates. Top with the Parmesan. Serve the crackers separately as an accompaniment.