Meringue of butterhead lettuce

1. Heat the juice of the butter lettuce in a pan until lukewarm.
2. Add the salt and let dissolve.
3. Refrigerate until completely chilled.
4. Take the mixture out of the refrigerator and add the sugar, powdered egg whites and fresh egg whites. Beat until firm and fluffy.
5. Transfer to a piping bag with a smooth nozzle.
6. Squeeze dots of this mixture onto a silicone sheet and dry in an oven or drying tower at 80°C for 3 hours.
7. Store in an air-tight container with silicone granules.

Serving suggestions:

• As a component of a vegetarian amuse-bouche, e.g. with broccoli or chicory.
• Alternated with a crème, or separately as a crispy element in a dish.