Salad with figs and Parmesan

Ingredients for 2 servings:

• 1 baby romaine lettuce
• 1 zucchini
• 100 g green beans
• 6 small vine tomatoes
• 1 onion(s)
• 2 figs
• 1 lemon(s)
• 75 g Parmesan, sliced
• 4 tbsp mayonnaise or yogurt cream
• 3 tbsp olive oil
• 2 tbsp Cremefine for cooking
• some mustard, sweet
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Wash, trim, and chop the beans, then blanch them in boiling salted water for 5-6 minutes. Drain the beans, rinse them, and let them drain in a colander. Cut the bottom of the romaine lettuce off enough to remove the stalk, then wash the leaves and pat them dry. Set aside. Halve the zucchini lengthwise, scrape out the seeds, and slice the zucchini. Peel the onion and slice it into rings. Heat 2 tablespoons of olive oil in a pan and fry the beans, zucchini, and onion for 5 minutes. Set aside and season with salt and pepper. Wash the figs, pat them dry, and quarter them. Wash and halve the tomatoes. Mix the two together. Wash, halve, and juice the lemon. Finely grate 1/2 of the lemon. Season the zest with 1 tablespoon of lemon juice, mayonnaise, Cremefine, 1 tablespoon of olive oil, mustard, salt, and pepper. Mix the beans with tomatoes, zucchini, onions, and figs and spread them on the romaine lettuce leaves. Sprinkle with Parmesan cheese and drizzle with the dressing. Serve with baguette, pan-fried meat, chicken breast, or scallops. We served it with a tuna steak.