30 g of lamb’s lettuce
200 g of mixed salad leaves
30 g of rocket
2 “ramellet” tomatoes (Mallorcan vine tomatoes)
50 g of Rosselló capers
Sprouted croutons
Extra virgin olive oil
Salt
Heat olive oil in a frying pan and fry the capers.
Place them on absorbent paper to cool down and become crispy.
Using the same oil, fry some bread croutons (they can be made from the olive and sun-dried tomato bread from the previous recipe).
Grate the “ramellet” tomatoes, also known as iron tomatoes, into a bowl.
Add olive oil and salt. Be generous, as this oil will be used to dress the salad.
Wash and dry the salad leaves. Cut them into slightly large pieces.
Assemble the salad with the mix of lettuce, rocket, and lamb’s lettuce.
Add the fried capers, the grated tomato with its oil, the croutons, and the sprouts.
