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Grilled romaine lettuce with Parmesan dressingand crispy South Tyrolean bacon

Name: Grilled romaine lettuce with Parmesan dressingand crispy South Tyrolean bacon
Yield: 2
Ingredients: 2 units Baby romaine lettuce hearts; 1 tbsp Cooking oil; 6 slice South Tyrolean bacon rashers; 30 g Parmesan; 1 tbsp Yoghurt; 1 tbsp White wine vinegar; 4 tbsp Olive oil; 1 pinch Salt; 1 pinch Pepper

25min.

Easy

Ingredients

2 Servings

2 units Baby romaine lettuce hearts
1 tbsp Cooking oil
4 tbsp Olive oil
30 g Parmesan
1 pinch Pepper
1 pinch Salt
6 slice South Tyrolean bacon rashers
1 tbsp White wine vinegar
1 tbsp Yoghurt

Salads

Milk

Histamine, Lactose, Alcohol

hand blender, Vegetable slicer

Method

Preheat the Tepan stainless steel grill
Preheat the BORA Tepan stainless steel grill to 230°C.

Fry the ingredients until crispy
Method Wash the lettuce hearts, halve and dry as far as possible. Preheat the Tepan to 220 degrees and drizzle on a little cooking oil. Place the bacon on one Tepan zone and the romaine lettuce cut-side down on the other. Fry the bacon on both sides until crispy. Do not turn the lettuce.
Ingredients
2 units Baby romaine lettuce hearts, 1 tbsp Cooking oil, 6 slice South Tyrolean bacon rashers

Mix the dressing
Meanwhile, use a hand blender or food processor to mix and blend together all the ingredients for the dressing until smooth. Season again afterwards if necessary. (The dressing should be heavily seasoned.)
Ingredients
30 g Parmesan, 1 tbsp Yoghurt, 1 tbsp White wine vinegar, 4 tbsp Olive oil, 1 pinch Salt, 1 pinch Pepper

Serve
Once the lettuce has clear grill marks on the cut side (after approx. 5 minutes), remove from the Tepan and immediately serve on two plates. Generously drizzle with the dressing. Break the crispy bacon into pieces and scatter over the lettuce. Grate additional Parmesan shavings over the top. Garnish with pepper and serve immediately.