Exotic lamb's lettuce salad with crackers

Exotic lamb's lettuce salad with crackers

Total: 1 hr 8 Min. | Active: 30 Min.
Nutritional value / people: 417 kcal
, Fat: 24 g
, Carbohydrate: 36 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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100g white flour
½tsp salt
1tsp ground cardamom
1 organic lemon, use only half of grated zest
40g butter, cut into pieces, cold
3tbsp water


½tbsp coarse-grain mustard
1tbsp condimento balsamico ai fichi (balsamic vinegar condiment with figs)
1tbsp red wine vinegar
3tbsp olive oil
1 shallot, finely chopped
50g dried figs, cut into pieces
4 clementines, segmented
110g lambs' lettuce
75g Parmesan, finely sliced
to taste salt and pepper to taste
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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.

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