Fried romaine lettuce with lemon, ouzo, barley and croutons

Recipe by Damaris Beems
0.0 from 0 votes
Course: Sides, SaladsCuisine: Mediterranean




Cooking time


Total time



Ouzo in the dressing. Yes, really, that’s the secret ingredient here. This salad is actually perfectly balanced. The fresh lemon, the barley that brings you back to earth, the croûtons that wake you up and the ouzo that surprises you. Fried lettuce, we ate it for the first time in a restaurant in Scheveningen. It was so good that I made often make it myself ever since. And look for delicious varieties. And this is one of those.


  • 75 gram barley

  • 1 lemon

  • 1 preserved lemon

  • 1 shalott

  • 2 heads baby romaine lettuce

  • 2 slices white bread

  • 1 clove garlic

  • 4 table spoons ouzo/pernod/raki/

  • 30 gram chives

  • 75 ml olive oil

  • salt and pepper


  • Cook the barley according to the instructions on the package.
    For the dressing you start with the lemon. Peel the lemon and cut away the skin around the wedges. Cut the pulp from the skin. It’s not as difficult as it seems. Put the pulp in a bowl. Peel the preserved lemon thinly and cut the zest into small pieces and add to the other lemon. Add the garlic, also in small pieces, the finely chopped shallot, the pernod and salt and pepper. Now pour in the olive oil and stir well. Let this sit and work together.
  • Coat the sandwiches with olive oil and bake them crispy in the oven at 240 degrees. Turn them over after a few minutes. Let them fry well. Then let them cool down and then cut them into cubes of 1 by 1 cm.
    Now heat a grill pan or frying pan, add a little bit of olive oil and fry the romaine lettuce over high heat. Cut the heads into quarters. And let the lettuce fry in such a way that it also gets real brown in some places.
  • Now put everything in a nice large salad bowl and quickly stir everything well.

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