Grilled Lettuce with Blue Cheese and Anchovy Vinaigrette

Grilled Lettuce with Blue Cheese and Anchovy Vinaigrette

Recipe
PREPARATION TIME:

10 MINUTES

If you've never tried grilling lettuce, you're missing out on a smoky flavor that regular lettuce fails to deliver. Your Vegehome romaine lettuce holds up well to heat and is our favorite way to add a burst of flavor to a simple salad.

Grilled lettuce provides unbeatable smoky flavor, sweet in the center and blackened at the ends. The light bitterness is a perfect accompaniment to our creamy blue cheese vinaigrette which is enhanced with anchovies and garlic. You can't go wrong with this recipe!

INGREDIENTS

Grilled lettuce:

  • 6 heads of romaine lettuce
  • Olive oil
  • Salt
  • Pepper

Blue cheese vinaigrette:

  • 1 clove of garlic
  • 150 g of blue cheese
  • 100 ml sour cream
  • 100 ml of natural yogurt
  • 1 C. tablespoon of lemon juice
  • 1 C. tbsp chives (finely chopped)
  • 4 slices of bacon (chopped into small pieces)
  • Salt
  • Pepper

MADE WITH :

Chive

PREPARATION

Blue cheese vinaigrette:
  1. Crush the garlic with a pinch of salt in a mortar with a pestle until the texture is creamy.
  2. Grate the cheese in a bowl, add the garlic and the remaining ingredients (except the bacon). Blend until smooth and season to taste with salt and pepper.
Grilled lettuce:
  1. Remove the faded leaves from each head and cut into quarters.
  2. Rub each quarter with a little olive oil and then season with salt and pepper.
  3. Grill until lettuce is slightly charred, about 1 minute per side.
  4. Arrange the plates with the lettuce and pour the vinaigrette over them.
  5. Sprinkle with crispy bacon pieces. Serve immediately.
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