Tacos with tomatoes in lettuce leaves

Ingredients:

Taco

• 1 head romaine lettuce, inner leaves only
• 250 g of different non-hybrid tomato varieties
• 1 tbsp. olive oil, the highest quality
• 2 tsp balsamic vinegar, the best quality
• 1/4 cup basil leaves, thinly sliced
• 1.5 cups of young arugula, beetroot, cilantro, and kale (in pots with soil)
• 0.5 cup daikon sprouts
• 0.5 cup crumbled Gorgonzola cheese
• Rosemary crostini, for serving, see recipe below

Rosemary Crostini

• 6 slices (1 cm thick) sourdough bread or hearty French bread
• 6 tbsp. l. olive oil
• 2 tablespoons of crushed garlic
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 0.5 tsp chopped rosemary
• 0.5 tsp salt
• 0.5 tsp crushed black pepper

Preparation:

1. Cut the tomatoes into 1.5 cm cubes, place them in a bowl, and add the olive oil, balsamic vinegar, 0.5 teaspoon of salt, 1 teaspoon of black pepper, and basil. Mix everything together gently. Add salt or pepper to taste, if needed.
2. Line a serving platter with tightly packed inner lettuce leaves, like a taco shell. Fill each leaf with 1/4 cup microgreens, a little over half a cup of tomatoes, and a few daikon sprouts. Top with gorgonzola, salt, and cracked black pepper. Garnish with rosemary croutons. Serve immediately.
3. Rosemary Crostini Croutons.
   
   Preheat the grill to high heat. In a small bowl, combine the olive oil, garlic, basil, parsley, rosemary, salt, and pepper. Cover and let sit at room temperature for 10–15 minutes.
   
   Cut the bread slices diagonally. Brush one side of the bread triangles with the prepared butter and place them on the grill grate, buttered side up. Grill for 2-3 minutes, then flip and grill for another 1-2 minutes, until grill marks appear. Transfer the crostini to a board and cut into 1.5 cm cubes with a serrated knife. Serve hot.
   
   Culinary advice: Croutons can be prepared in advance and reheated in the oven with the grill function for 45 seconds - 1 minute.