1 Trim the heads of lettuce. Rinse and spin dry leaves. Coarsely grate Parmesan cheese.
2 Rinse tomatoes, trim, quarter and core. Rinse scallions, trim and cut into thin rings. Drain capers. Coarsely chop the olives. Rinse sage leaves, shake dry and chop.
3 Heat the oil in a pan. Cook lettuce 1 minute over high heat. Add tomatoes, pine nuts and scallions. Cook 1 more minute. Add capers, olives and sage.
4 Add the vinegar and 3 tablespoons water, cook for 20 seconds and season with salt, pepper and sugar to taste. Arrange salad on plates, sprinkle with Parmesan and serve.