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Caramelized Lemon Vinaigrette Salad
Starter

Caramelized Lemon Vinaigrette Salad

30 minServes 4Nutri-Score B€€
from @carolinagelen17 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • lemon (halved)Produce2 pieces
  • olive oil (for the dressing)Pantry90 ml
  • honeyPantry20 g
  • saltSpices3 g
  • black pepper (freshly ground)Spices1 g
  • orzoGrains150 g
  • butter lettuce (leaves separated)Produce1 piece
  • iceberg lettuce (torn into pieces)Produce1 piece
  • dates (pitted, chopped)Produce60 g
  • macadamia nuts (roughly chopped)Nuts & seeds50 g
  • Gruyère (freshly grated)Dairy40 g

per serving

Nutrition

292kcal

Carbs
33 g
Proteins
6 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl ×2
  • Colander
  • Grater

step by step

Method

  1. Sear the lemons

    • Halve the lemons and sear them cut-side down in a hot pan until golden brown.
    • Flip and sear the other side until golden.
    • Scrape up the browned bits from the bottom of the pan and set aside with the lemons.
    Step 1

  2. Make the vinaigrette

    • Finely chop the caramelized lemons with a knife until a rough paste forms, keeping the peel for texture.
    • Whisk in the olive oil and honey.
    • Season with salt and pepper and mix well.
    Step 2

  3. Cook the orzo

    • Cook the orzo in salted boiling water until soft.
    • Drain and rinse briefly.
    Step 3

  4. Chill the lettuce

    • Plunge the butter lettuce and iceberg into an ice bath to crisp them up.
    • Drain well.
    Step 4

  5. Assemble the salad

    • Combine the lettuce, orzo, chopped dates and macadamia nuts in a large bowl.
    • Add the vinaigrette and toss gently with your hands to keep everything crisp.
    Step 5

  6. Finish and serve

    • Top with freshly grated Gruyère and serve.
    Step 6
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