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🍽️ Quick-fried Romaine Salad with Parmesan

263 kcal · 30 min · 4 servings

Ingredients

• 2 romaine lettuce hearts
• 30 g parmesan
• 3 medium tomatoes
• 3 spring onions
• 1 heaped tbsp capers
• 20 g black olives (pitted; 1 small handful)
• 2 sprigs sage
• 1 tbsp olive oil
• 20 g pine nuts (1 tbsp)
• 3 tbsp balsamic vinegar
• 1 pinch cane sugar

Instructions

1. 1. Cut off the hard core at the base of the lettuce heads.
2. 2. Wash the leaves thoroughly and dry them in a salad spinner.
3. 3. Grate the Parmesan cheese coarsely.
4. 4. Wash the tomatoes and remove the hard stem attachment area.
5. 5. Cut the tomatoes into quarters and remove the inner core.
6. 6. Wash the spring onions and slice them into thin rings.
7. 7. Drain the capers from the jar.
8. 8. Chop the olives coarsely.
9. 9. Wash the sage leaves and shake them dry.
10. 10. Finely chop the dry sage leaves.
11. 11. Heat the oil in a large pan.
12. 12. Fry the lettuce over high heat for one minute.
13. 13. Add the tomatoes, pine nuts, and spring onions to the pan.
14. 14. Fry the mixture for another minute.
15. 15. Add the capers, olives, and chopped sage.
16. 16. Deglaze the pan with vinegar and three tablespoons of water.
17. 17. Let the sauce simmer for 20 seconds.
18. 18. Season to taste with salt, pepper, and sugar.
19. 19. Place the warm salad onto the plates.
20. 20. Sprinkle the grated Parmesan over the top.
21. 21. Serve the dish immediately.

Nutrition per serving

• kcal: 263
• Protein: 10 g · Fett/Fat: 19 g · Carbs: 10 g