Lamb`s lettuce with huts crostini


  • 5,29 oz (150g) lamb`s lettuce
  • 3,5 oz (100g) radishes
  • 1 little cucumber
  • 10,06 oz cream chives (300g). We recommend 2 kegs Almonta Light Chives
  • 1 little done potato
  • 3,38 fl oz (100ml) beef broth
  • 1 tbsp. white wine vinegar
  • 1/16 oz (0,5 TL) mustard
  • salt
  • fresh chopped pepper
  • 1,76 oz (50g) ham
  • 4 slices bread
  • 3 tbsp. oil


  • Wash and clean lamb`s lettuce, radishes and cucumber. Cut the radishes and the cucumber in fine slices.
  • Mash a halve keg Almonta Light Chives with the chopped potato, beef broth, white wine vinegar and mustard. Season it with salt and pepper.
  • Now cut the ham in little cubes and scramble it with Almonta Light Chives and season it with pepper.
  • Now cut the bread in four pieces and sprinkle it with oil. Bread it in a pan or in the oven at 180°C. This should then be cooled.
  • Spread the bread with ham-spread.
  • Construe the cucumbers and radishes slices on the plate and sprinkle it with the dressing. Serving with the lamb`s lettuce and the crostinis.

Nutrition facts (per serving):

  • calories: 1513 kJ/361 kcal
  • proteins: 13,4g
  • fat: 21,7g
  • carbohydrates: 27,4g