Fried lettuce hearts on peppery strawberry chutney
Step 1 of 5 for Peppery Strawberry Chutney
Ingredients · Servings 4
- 500g strawberries
- 1 small red onion
- 2 tsp pickled green peppercorns
- 1 tbsp Alba oil (alternatively: olive oil)
- 5 kaffir lime leaves
- 100 g raw cane sugar
- 2 EL White balsamic vinegar
- Salt
- 4 Mini-Romanasalat
- 6 tablespoons of Alba oil (alternatively: olive oil)
- coarse sea salt
Method
- Wash, hull, and halve or quarter the strawberries. Peel and finely dice the onion. Crush the peppercorns in a mortar.
- Heat the oil in a pot and sauté the onion. Add all the other ingredients and simmer over low heat for about 10 minutes. Remove from the heat, discard the kaffir lime leaves, and let the chutney cool.
- Remove the outer leaves of the lettuce. Halve the lettuce and remove the core from the bottom half. Make sure to leave part of the core attached to the lettuce so that the individual leaves stay together.
- Heat the oil in a large frying pan and fry the lettuce halves for a few minutes on each side, then season with salt. If the pan is too small, fry the lettuce hearts in two batches.
- Place the lettuce hearts, fresh from the pan, onto plates with the nicest side facing up. Spoon the chutney over and around them.
