Remove the outermost lettuce leaves, cut the lettuce into quarters, rinse and blanch briefly in boiling salted water, remove and rinse on the spot in water as cold as possible. Warm the butter in a frying pan, sauté the garlic cloves, pine nuts, onions and kitchen herbs. Add drained raisins, sugar and cayenne pepper. Add salad pieces and heat until hot. Tip: Well salted blanching water and immediate quenching keep the green color.
Our tip: It is best to use fresh herbs for extra flavor!
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