Romaine lettuce with crème fraîche and basil dip

Name: Romaine lettuce with crème fraîche and basil dip
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 Head romaine lettuce (approx. 250 g); 4 small tomatoes; 1 Onion; 1 potty Basil; 150 g Fresh cream; 1/2 (75 g) Mug of whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g Parmesan cheese; 12 discs (approx. 40 g) Salami

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/2 Head romaine lettuce (approx. 250 g)
4 small tomatoes
1 Onion
1 potty Basil
150 g Fresh cream
1/2 (75 g) Mug of whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g Parmesan cheese
12 discs (approx. 40 g) Salami

Directions

1
Clean and wash the romaine lettuce and cut it into strips, except for a few leaves for dressing. Clean, wash and cut the tomatoes into six. Peel and finely chop the onion. Wash basil, dab dry and pluck the leaves from the stalk. Put two leaves aside for garnishing and cut the remaining basil into strips.
2
Mix crème fraîche and yoghurt and season with salt and pepper, fold in basil. Cut small curls of Parmesan cheese with a peeler. Mix onion, tomatoes and salad. Arrange salad and 3 slices of salami on a plate and sprinkle with parmesan. Add crème fraîche and basil dip and garnish with basil leaves