Romaine lettuce with tomato and shallot vinaigrette

Name: Romaine lettuce with tomato and shallot vinaigrette
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/2 Head (approx. 300 g) Romaine lettuce; 150 g cherry tomatoes; 1 Shallot; 50 g Balsamic Essig white; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 50 g Sbrinz cheese

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1/2 Head (approx. 300 g) Romaine lettuce
150 g cherry tomatoes
1 Shallot
50 g Balsamic Essig white
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil
50 g Sbrinz cheese

Directions

1
Clean, wash and drain the lettuce, put the heart leaves aside and cut the remaining leaves into strips. Clean, wash and halve the tomatoes. For the vinaigrette, peel the shallot and dice very finely.
2
Mix vinegar, shallot, salt, pepper and sugar. Whip the oil into the mixture. Slice or coarsely grate the cheese as desired. Arrange salad and tomatoes on four breakfast plates. Drizzle the vinaigrette over them.
3
Serve sprinkled with cheese.