Grilled romaine lettuce with bacon and potato dressing
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
2 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with plancha or cast iron pan
Ingredients
• 6 small heads of romaine lettuce
• 200 g mushrooms
• 2 cherry tomato trusses
• 1 onion
• 8 slices of bacon
For the dressing:
• 50 g peeled potatoes
• 1 tsp mustard
• 100 ml apple cider vinegar
• 250 ml vegetable broth
• 1 clove of garlic
• 2 tbsp hazelnut oil
• 1 tsp honey
• 100 ml sunflower oil
• Pepper and salt
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preparation
➊ Cook the potatoes for the dressing separately. Heat the grill to approximately 200°C using a plancha or a cast-iron skillet.
Clean the mushrooms, quarter them, and sauté them on the griddle with a little sunflower oil. Season with salt and pepper. Peel the garlic clove and briefly add it to the griddle. Fry the bacon slices until crispy. Peel the onion, slice it, and add it to the griddle as well. Gently sauté the cherry tomatoes.
➋ For the dressing, place the potatoes, mustard, apple cider vinegar, vegetable broth, hazelnut oil, and honey in a tall mixing container and blend with an immersion blender until smooth. Add the garlic clove from the griddle. Season generously with salt and pepper, top up with sunflower oil, and blend again.
Finally, halve the small heads of romaine lettuce and place them cut-side down on the griddle. Once lightly browned, the salad is ready to serve.
Recipe by Tina Becher
Christina (Tina) Becher, with her blog "Farbbechers Cuisine," is a trained chef and business administrator – and extremely successful in the food scene as a food stylist, content creator, and presenter. This creative Cologne native loves everything "that has anything to do with food."
Recipe from FIRE&FOOD issue 04/23
