Romana Lettuce topped with Parmesan and Pomegranate Seeds

This is a great lunch snack.

An other way to eat leafy greens. I saw it in a news paper clipping advertising it for a New Years Eve special. 

The short time in the pan just gives some color to the salad. It keeps its crunchiness. When it comes out of the pan, just sprinkle the grated Parmesan on top.

Then prepare the toasted breadcrumbs in the same pan. The most work is getting the pomegranate seeds out. Without getting yourself and half of your kitchen splotched with red juice.

Season the salad while it is in the pan. Finish the plates with fresh basil and some white balsamic vinegar.

Ingredients for 2:

2 romana salads

25 g Parmesan, 30 g breadcrumbs

3 tbsp butter, salt and pepper

1/2 pomegranate, 2 tbsp white balsamico

Basil