Salad Rolls with Leeks and Tomatoes
Rinse lettuce leaves and blanch in a pot of boiling salted water for 1 minute. Remove, rinse with cold water, drain again and spread side-by-side on a kitchen towel. Peel onion and carrot and finely chop. Mix prepared vegetables, parsley, eggs, capers and rice in a bowl and season with pepper, salt and pepper. Mix well, spread mixture on lettuce leaves, fold in opposite sides slightly and roll lettuce leaves around filling to create roulade.
Tie lettuce rolls with blanched leek leaves. Rinse leeks, trim and cut into 1 cm (approximately 1/2 inch) wide rings. Heat oil in a saucepan, sauté leek, add white wine, add tomatoes, simmer and season with salt and pepper. Place lettuce roulades in the saucepan on vegetables, cover and cook over low heat for about 20 minutes. Serve immediately.