Preparation: 40 min.
Fried romaine lettuce with hummus and crispy herb topping
From Chez Pascale
Ingredients for
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1 head of romaine lettuce
2 heads of romaine lettuce
3 heads of romaine lettuce
4 heads of romaine lettuce
5 heads of romaine lettuce
6 heads of romaine lettuce
7 heads of romaine lettuce
8 heads of romaine lettuce
9 heads of romaine lettuce
10 heads of romaine lettuce
1 tablespoon light soy sauce
2 tablespoons of light soy sauce
3 tablespoons of light soy sauce
4 tablespoons of light soy sauce
5 tablespoons of light soy sauce
6 tablespoons of light soy sauce
7 tablespoons light soy sauce
8 tablespoons of light soy sauce
9 tablespoons of light soy sauce
10 tablespoons of light soy sauce
1 tablespoon balsamic vinegar
2 tablespoons balsamic vinegar
3 tablespoons balsamic vinegar
4 tablespoons balsamic vinegar
5 tablespoons balsamic vinegar
6 tablespoons of balsamic vinegar
7 tablespoons of balsamic vinegar
8 tablespoons of balsamic vinegar
9 tablespoons of balsamic vinegar
10 tablespoons of balsamic vinegar
100 g chickpeas, cooked
200 g chickpeas, cooked
300 g chickpeas, cooked
400 g chickpeas, cooked
500 g chickpeas, cooked
600 g chickpeas, cooked
700 g chickpeas, cooked
800 g chickpeas, cooked
900 g chickpeas, cooked
1 kg chickpeas, cooked
0.5 tablespoon of tahini (sesame paste)
1 tablespoon of tahini (sesame paste)
1.5 tablespoons of tahini (sesame paste)
2 tablespoons of tahini (sesame paste)
2.5 tablespoons of tahini (sesame paste)
3 tablespoons of tahini (sesame paste)
3.5 tablespoons tahini (sesame paste)
4 tablespoons tahini (sesame paste)
4.5 tablespoons tahini (sesame paste)
5 tablespoons tahini (sesame paste)
0.5 tbsp mustard
1 tablespoon mustard
1.5 tablespoons of mustard
2 tbsp mustard
2.5 tbsp mustard
3 tablespoons of mustard
3.5 tbsp mustard
4 tbsp mustard
4.5 tablespoons of mustard
5 tbsp mustard
1.5 cloves of garlic
3 cloves of garlic
4.5 cloves of garlic
6 cloves of garlic
7.5 cloves of garlic
9 teentjes knoflook
10.5 cloves of garlic
12 cloves of garlic
13.5 cloves of garlic
15 cloves of garlic
0.5 tablespoon olive oil, extra virgin
1 tablespoon olive oil, extra virgin
1.5 tablespoons olive oil, extra virgin
2 tablespoons olive oil, extra virgin
2.5 tablespoons olive oil, extra virgin
3 tablespoons olive oil, extra virgin
3.5 tablespoons olive oil, extra virgin
4 tablespoons olive oil, extra virgin
4.5 tablespoons olive oil, extra virgin
5 tablespoons of olive oil, extra virgin
1 shallot
2 shallots
3 shallots
4 shallots
5 shallots
6 shallots
7 shallots
8 shallots
9 shallots
10 shallots
0.5 chili pepper, red
1 chili pepper, red
1.5 chilies, red
2 chilipepers, rood
2.5 chilies, red
3 chili peppers, red
3.5 chilies, red
4 chilies, red
4.5 chilies, red
5 chilies, red
20 g peanuts, salted
40 g peanuts, salted
60 g peanuts, salted
80 g peanuts, salted
100 g peanuts, salted
120 g peanuts, salted
140 g peanuts, salted
160 g peanuts, salted
180 g peanuts, salted
200 g peanuts, salted
coconut fat
coconut fat
coconut fat
coconut fat
coconut fat
coconut fat
coconut fat
coconut fat
coconut fat
coconut fat
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About this recipe
The crispy herb topping makes it special.
You can read the full recipe on page 88 from Chez Pascale
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