30 g Parmesan
2 piece baby romaine lettuce
1 tbsp cooking oil
6 slice cured smoked ham
1 pinch ground pepper
4 tbsp olive oil
1 pinch salt
1 tbsp white wine vinegar
1 tbsp yoghurt
Preheat the Tepan stainless steel grill to 220 °C.
Wash the lettuce, shake dry and cut in half. Heat the oil on the Tepan stainless steel grill and spread it out.
On one half of the grill, fry the bacon on both sides until crispy. Sear the lettuce on the other half, cut-side down, for about 5 minutes until the lettuce is browned.
Ingredients
2 piece baby romaine lettuce, 1 tbsp cooking oil, 6 slice cured smoked ham
Place the ingredients in a tall container and purée with a hand blender.
Ingredients
30 g Parmesan, 1 tbsp yoghurt, 1 tbsp white wine vinegar, 4 tbsp olive oil, 1 pinch salt, 1 pinch ground pepper
Arrange the salad on plates. Drizzle generously with dressing.
Break the crispy bacon into pieces and sprinkle over the salad.
613.5
20.10 g
57.10 g
5.79 g
