Grilled romaine lettuce with Parmesan dressing and crispy South Tyrolean bacon
Tillredning
Wash the lettuce hearts, halve and dry as much 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. 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.) 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.
For two people
- 2 baby romaine lettuce hearts
- 6 slices of South Tyrolean bacon
- Cooking oil
For the dressing
- 30 g Parmesan
(piece of Parmigiano Reggiano or Grana Padano; extra for garnishing) - 1 tbsp yogurt
- 1 tbsp white wine vinegar, 4 tbsp olive oil,
- ½ tbsp salt and pepper
