Lamb’s lettuce has such a gentle texture, I love to fill up a bowl with it and serve it with some satisfying and exciting components.
Serves 2. Preparation time: 15 min, plus marination for at least 30 min
- 1 large portobello mushroom, cut into thin 2 cm (< 1 inch) long pieces
- 6 tbsp soy sauce (or tamari)
- 1 small onion, roughly sliced
- 2 tsp tomato paste
- salt, pepper
- 4 cups lamb’s lettuce
- 1/3 cup beans, cooked
- 1/3 cup walnuts
- 1/4 orange, peeled
- 1 tbsp vinegar of choice (if desired)
Marinate the portobello mushroom with soy sauce and pepper. Let sit in the fridge. Heat a pan on medium temperature and add the onion, the tomato paste, salt, pepper and a little water (alternatively broth or oil). Let stew for about 6 min. Meanwhile, separate the leaves of the lamb’s lettuce’s roots if necessary and put them into a large bowl. If desired remove the skin of the orange and cut it into small pieces. Blend the cooked onions, tomato paste and walnuts with as much water as needed to get the texture of your preference. Toss all the other ingredients into the bowl. Add the sauce and then the vinegar by doing a circular motion with a tablespoon. Garnish with herbs, walnut and orange pieces.