for 4 servings
- 2 tomatoes (finely diced)
- 0.333 cup Feta cheese (diced)
- 2 tablespoons pine nut (toasted)
- 2 teaspoons Cress
- 8 Iceberg lettuce leaves
- 8 slices cooked ham
- 4 Lollo rossa (torn in half)
- 4 Radicchio (shredded)
- For the dressing
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 pinch sugar
- 1 generous pinch medium-hot Mustard
1 Pot, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Slotted spatula, 1 Brush, 1 Grill pan, 1 Citrus juicer, 1 Wooden spoon
Mix the diced tomatoes with the cheese, 1 tablespoon pine nuts and 1 teaspoon cress
For the dressing: mix together all the ingredients and stir half of the dressing into the tomatoes and cheese.
Lay out the iceberg lettuce leaves and cover each with a slice of ham. Divide the lollo rosso and radicchio between them.
Add a little of the tomato and sheep's cheese mixture to each and roll up. Secure with cocktail sticks.
Put the lettuce and ham rolls on a serving plate, sprinkle with the remaining dressing and serve scattered with the remaining cress and the remaining pine nuts.