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  • Menu for 4 persons
  • Preparation time 20 minutes
  • Vegetarian


  • Juice the lemon and emulsify the juice with the olive oil. Add salt and pepper to taste.
  • Wash and spin-dry the lamb’s lettuce. Peel the beetroots and slice them very thinly using a mandoline slicer. Peel and grate the carrots. Peel the avocado and cut it into slices.
  • Divide all the ingredients evenly between the bowls; then pour the sauce over the prepared salad. Arrange Tête de Moine AOP rosettes on top and sprinkle with caraway seeds.


  • 12 Tête de Moine AOP rosettes
  • 1 lemon
  • 400 g lamb’s lettuce
  • 2 carrots
  • 1 avocado
  • Fleur de sel and freshly ground pepper
  • 2 tbsp caraway seeds
  • 4 tbsp olive oil
  • 2 small (Chioggia) beetroots
  • 100 g walnut kernels


  • Use half an orange instead of the lemon for a slightly milder flavour. Replace the beetroots with other winter vegetables like radishes or Golden Ball turnips

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