Summary

Ingredients

• 3 lettuce hearts (romaine)
• 100 g ham, diced, lean
• 1 teaspoon sugar
• 2 tablespoon butter
• 50 ml vegetable stock
• some cream, possibly
• Herbs (chives, dill, parsley), finely chopped
• salt and pepper

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Instructions

1. Halve the lettuce hearts lengthways so that they still hold together on the stalk. Place with the cut side up on a work surface and season with salt and pepper.
2. Heat 1 tablespoon butter in a pan, fry the diced ham and remove. Put the second tablespoon of butter in the pan along with the sugar and let it caramelize slightly.
3. Put the lettuce in the pan with the cut surface facing down, briefly sweat it twice, so that the lettuce is back in the pan with the cut surface facing down. Deglaze with the vegetable stock and simmer over a low heat for 5 minutes. Possibly add some cream and the ham cubes. Sprinkle with the herbs and serve.
4. Alternatively, olive oil can be used instead of the butter and white wine can be used instead of the vegetable broth. But then do without the sugar. Avoiding diced ham and cream and using olive oil instead of butter results in a vegan variant.