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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: 6 slice South Tyrolean bacon rashers; 30 g Parmesan; 1 level tbsp Yoghurt; 1 tbsp White wine vinegar; 4 tbsp Olive oil

10min.

Easy

Ingredients

2 Servings

4 tbsp Olive oil
30 g Parmesan
6 slice South Tyrolean bacon rashers
1 tbsp White wine vinegar
1 level tbsp Yoghurt

Salads

Milk

Histamine, Lactose, Alcohol

Hand blender, Vegetable slicer

Method

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
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 level tbsp Yoghurt, 1 tbsp White wine vinegar, 4 tbsp Olive oil

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.