Grilled romaine lettuce with bacon and potato dressing
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
2 persons
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 clusters
• 1 onion
• 8 slices of bacon
For the dressing:
• 50 g peeled potatoes
• 1 tsp mustard
• 100 ml apple cider vinegar
• 250 ml vegetable stock
• 1 clove of garlic
• 2 tbsp hazelnut oil
• 1 tsp honey
• 100 ml sunflower oil
• Pepper and salt
preparation
➊ Cook the potatoes separately for the dressing. Heat the grill with a plancha or a cast iron pan to about 200 °C.
Clean the mushrooms, quarter them and braise them on the plancha with a little sunflower oil. Season with salt and pepper. Peel the garlic clove and briefly place it on the plancha. Fry the bacon slices until crispy. Peel the onion and also place it on the plancha in slices. Braise the cherry tomatoes slightly.
➋ For the dressing, put the potatoes, mustard, apple cider vinegar, vegetable stock, hazelnut oil and honey in a tall blender and mix finely with a hand blender. Add the garlic clove from the plancha. Season well with salt and pepper, top up with sunflower oil and mix again.
Finally, halve the small heads of romaine lettuce and place the cut side down on the plancha. Once the salad is lightly browned, it can be served.
Recipe by Tina Becher
Christina (Tina) Becher, whose blog is "Farbbechers Cuisine", is a trained cook and business economist - and is extremely successful as a food stylist, content creator and presenter in the food scene. The creative Cologne native loves everything "that has something to do with food."
Recipe from FIRE&FOOD issue 04/23