Fried romaine lettuce with miso and chives

Recipe for 4 persons 

Ingredients

2 baby romaine lettuce
A bit of salt and pepper
A bit of oil
2 egg yolks
½ tsp light miso paste
approx. 60 g sunflower oil
A bit of salt and pepper
½ red onion
100 g water
100 g white balsamic vinegar
50 g sugar
1 bay leaf
4 egg yolks
100 g sugar
200 g salt
50g chives

Instructions

Halve and wash the romaine lettuce, marinate it with a little salt and pepper, and fry it in a hot pan with a bit of oil.

Mix the egg yolks well with the miso and pepper. Use a hand blender and gradually add the oil until you have a firm homogeneous mass.

Cut the onions into fine wedges. Bring the remaining ingredients to a boil and let everything sit briefly. Pour it over the onions and let stand for at least 24 hours.

Mix the salt well with the sugar and sprinkle it onto the bottom of a suitable container.

Add the egg yolks and cover with the rest of the mixture. Let sit in the fridge for at least four days.

Then remove the yolks and wash off the excess salt and leave to air-dry.

Finely chop the chives.

Tip: 
Don't throw out the egg whites when you separate the eggs. You can use it to make a meringue or for baking, for example. When covered, egg white keeps in the refrigerator for at least 5 days.

Serving

Season the fried side of the lettuce and spread on the mayonnaise. Sprinkle the red onions and chives on top. Grate the egg yolks over the lettuce.

Time

The dish takes about 20 minutes, in addition to the preparation time. 

Shopping list

6 eggs
2 baby romaine lettuce
1 red onion
miso
Approx. 1 dl sunflower oil
200 g salt
150 g sugar
50 g chives