Filter
Reset
Sort ByRelevance
Christina J Dykstra Goetzke
Grilled romanasla with tomato
Grilled romanasla with tomato, parsley, pine nuts, garlic and balsamic vinegar.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
Halve the heads in length. Squeeze the garlic and stir in the olive oil and brush the heads around with the oil.
-
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.
-
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.
Blogs that might be interesting
-
15 minSide dishgarlic, shallot, peanut oil, Brown sugar, honey, coriander powder (ketoembar), lemon juice, tomato paste, soy sauce, chicken bouillon, herbal broth,sweet and sour tomato sauce
-
10 minSide dishboiled beets, celery, bunch onions, sour cream, capers, lemon,beet salsa with capers
-
20 minSide dishpine nuts, beef tomatoes, olive oil, onion, garlic, tomato paste, ground cumin, cinnamon powder, basmati rice, fresh fresh mint,rice-filled tomatoes
-
25 minSide dishRed pepper, fresh ginger, minced meat, ketjapmarinademanis, garlic, peanuts, sunflower oil,spicy balls
Nutrition
155Calories
Sodium17% DV405mg
Fat23% DV15g
Protein4% DV2g
Carbs1% DV3g
Fiber4% DV1g
Loved it