Lamb's Lettuce Salad
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 340 kcal | (16 %) |
Ingredients
- Ingredients
- 2 sheets clear gelatin
- 6 Tbsps Whipped cream
- 150 grams Calf liver sausage
- 3 Tbsps semi-dry sherry
- pickled green peppercorns
- 250 grams Celery root
- Pastry flour
- Frying oil
- 150 grams lamb's lettuce
- 4 Clementine
- 1 Tbsp Red wine vinegar
- salt
- white freshly ground pepper
- 1 pinch sugar
- 2 Tbsps vegetable oil
Preparation steps
Soak gelatin for 5 minutes in cold water. Heat the cream, squeeze out the gelatin and dissolve in the warm cream. Cool.
Puree the sausage and cream mixture and add the sherry. Finely chop the peppercorns and stir in. Chill the mousse.
Peel the celery and cut or slice into matchsticks. Dust with flour. Heat frying oil and fry the celery in portions until golden brown.
Drain on papertowels. Rinse the lettuce, drain and tear into bite size pieces. Peel the clementines and separate into sections. Whisk the vinegar with salt, pepper, sugar and oil. Place the lettuce and clementines on plates and drizzle with the dressing.
Using two moistened teaspoons, place scoops of the liver mousse on top of the salads, top with fried celery strips and sprinkle with celery salt.
