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Romaine lettuce with tomato and shallot vinaigrette

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Ingredients for 4 servings:

  • 300 g lettuce (romaine lettuce)
  • 150 g cherry tomatoes
  • 1 shallot(s)
  • 5 tbsp Balsamic vinegar, white
  • Salt
  • Pepper, freshly ground
  • 1 pinch(s) of sugar
  • 2 tbsp olive oil
  • 50 g cheese (Sbrinz)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the lettuce and cut the leaves into strips. Halve the tomatoes. For the vinaigrette, dice the shallot very finely. Combine the balsamic vinegar, shallot, pepper, and sugar and stir in the olive oil. Coarsely grate the cheese. Arrange the lettuce and tomatoes on 4 plates and drizzle with the vinaigrette. Finally, top with the cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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