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🥗 Crunchy Romana Salad with Peas and Roasted Hazelnuts

225 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Peas, frozen 200 g
• Hazelnut kernels, whole 4 tbsp
• Oil 4 tbsp
• Lemons 1 pc.
• Chives, fresh 10 g
• Sweet mustard 1 tbsp
• Balsamic vinegar, light 1 tsp
• Mini Romaine 6 pc.
• Pepper, black ground pinch
• Sugar pinch

Instructions

1. 1. Fill a pot with one liter of water and add some salt. Cover the pot and bring the water to a boil.
2. 2. Add the peas to the boiling water and cook them for about two minutes.
3. 3. Pour the peas into a colander to drain the water.
4. 4. Rinse the peas immediately with cold water to cool them down. This keeps them green and crunchy.
5. 5. Let the peas drain well in the colander.
6. 6. Finely chop the hazelnuts.
7. 7. Heat one tablespoon of oil in a frying pan over medium heat.
8. 8. Fry the chopped hazelnuts in the pan for about two minutes until golden yellow.
9. 9. Remove the hazelnuts from the pan and let them cool down a bit on a plate.
10. 10. Cut the lemon in half.
11. 11. Squeeze the juice out of the lemon.
12. 12. Wash the chives.
13. 13. Shake the chives dry.
14. 14. Cut the chives into fine rings.
15. 15. Take a bowl and put the chives in it.
16. 16. Add one tablespoon of lemon juice to the bowl.
17. 17. Add one tablespoon of sweet mustard to the bowl.
18. 18. Add one teaspoon of vinegar to the bowl.
19. 19. Add three tablespoons of oil to the bowl.
20. 20. Mix all the ingredients in the bowl well together.
21. 21. If the dressing is too thick, add some water to loosen it.
22. 22. Season the dressing with salt, pepper, and sugar to taste.
23. 23. Fold the drained peas into the dressing.
24. 24. Wash the mini Romana salads.
25. 25. Remove the hard stem base from the bottom of the salad heads.
26. 26. Cut the salad heads into eight wedges.
27. 27. Place the salad wedges slightly overlapping on a plate or directly on the plates.
28. 28. Make sure the stem points upwards when you arrange the wedges.
29. 29. Distribute the pea dressing mixture over the salads.
30. 30. Sprinkle the cooled hazelnuts over it.
31. 31. Serve the salad immediately.

Nutrition per serving

• kcal: 225
• Protein: 7 g · Fett/Fat: 16 g · Carbs: 15 g