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Christina J Dykstra Goetzke
Grilled romanasla with tomato
Grilled romanasla with tomato, parsley, pine nuts, garlic and balsamic vinegar.
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Ingredients
Directions
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Slice the parsley. Cut the flesh of the tomatoes into cubes and remove the seeds and the moisture. Mix the cubes in a bowl with the parsley, salt and (freshly ground) pepper to taste and let stand for a while.
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Roast the pine nuts golden brown in a dry frying pan and let them cool. Wash the heads in lettuce and shake them well. Remove any ugly outer leaves.
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Halve the heads in length. Squeeze the garlic and stir in the olive oil and brush the heads around with the oil.
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Put the heads of lettuce (possibly in two times) with the cutting edge in a hot grill pan and grill for 2-3 minutes until nice brown stripes appear and the lettuce slightly shrinks, turn the heads and grill the other side for 2 minutes.
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Place the grilled heads with the cutting edge upwards in a warm low bowl and sprinkle the balsamic vinegar over it. Sprinkle some salt and pepper, scoop the tomato mixture and sprinkle the roasted pine nuts over it.
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Nutrition
155Calories
Sodium17% DV405mg
Fat23% DV15g
Protein4% DV2g
Carbs1% DV3g
Fiber4% DV1g
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