Sweet warm romaine lettuce with tomato

Ingredients for 2 servings:

• 1 romaine lettuce
• 1 tomato(s)
• 1 tbsp, heaped sugar
• 100 ml orange juice
• 1 tbsp, heaped cream cheese
• 2 slice(s) bread(s), preferably dark

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with croutons

Cut the two slices of bread into not-too-large cubes. Add a little butter to a pan and toast the bread cubes to make croutons, then set aside. Cut off the bottom stalk of the romaine lettuce and cut the lettuce into strips about 2-2.5 cm wide. Cut the tomato into 10 roughly equal-sized pieces. If you don’t like them that big, you can halve these pieces again crosswise. Caramelize the sugar in a pan and deglaze with the orange juice. Be careful, as the orange juice boils quite hot. Then stir to dissolve any sugar that has settled on the bottom of the pan. Add the cream cheese and dissolve. Now cook the chopped tomatoes in the broth, depending on their ripeness, but don’t let them overcook. Only then add the romaine lettuce, stir everything together, and simmer for as long as you like. I prefer it a bit crunchy. Transfer the salad to two plates, drizzle with any remaining pan juices, and sprinkle with the reserved croutons. You can, of course, season the salad in various ways, such as adding a sprinkling of cinnamon.