Put the prepared, bite-sized lettuce leaves in a bowl, sprinkle with freshly squeezed lemon and mix. Put in serving bowls.
Put the balsamic vinegar, caper juice, 1/2 teaspoon sugar, salt, pepper in a higher beaker, mix well. Then add the oil and about 2 tablespoons of water and mix again.
Place the salad in 2 serving plates.
Spread the vinaigrette over the salad with a spoon or cream jug. Drape the capers, spread the chives and you're done.
Tip 5: I use an inexpensive, small electric milk frother for mixing, works great. (from € 2.95)
So, I just can't believe the high fat levels that boilable inputs. 1 tbsp oil?