GRILLED LETTUCE WITH ANCHOVY AND BLUE CHEESE DRESSING

RECIPES
TIME TO MAKE:

10 MIN

If you’ve never tried grilling lettuce, you’re missing out on a delicious smoky flavour that regular lettuce fails to muster. Fresh romaine lettuce from your Vegehome stands up well to the heat and is our favourite way to add a tasty twist to a simple salad. 

The grilled lettuce picks up an unbeatable smoky flavour, softened in the center and charred at the tips. The slight bitterness is the perfect accompaniment to our creamy blue cheese dressing that’s given a welcome kick by anchovies and garlic. You can’t go wrong with this one! 

 

 

INGREDIENTS

Grilled Lettuce: 

  • 6 bunches of arroyo romaine lettuce
  • olive oil 
  • salt 
  • pepper

Blue Cheese Dressing: 

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

 

 

MADE WITH

CHIVES

DIRECTIONS

Blue Cheese Dressing: 
  1. Crush the garlic with a small pinch of salt in a pestle and mortar until creamy.
  2. Crumble the cheese into a bowl, add the garlic, and the remaining ingredients (apart from the bacon). Whisk together until smooth, then season to taste with salt and pepper. 
Grilled Lettuce: 
  1. Remove any tatty outer leaves from each lettuce and cut into quarters. 
  2. Rub each quarter with a little olive oil then season with salt and pepper. 
  3. Grill until lightly charred, for about 1 minute on each side.
  4. Arrange the lettuce on plates and pour the dressing over the top. 
  5. Sprinkle with the chopped crispy bacon. Serve immediately.