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Grilled romaine lettuce hearts with creamy avocado Caesar dressing and crispy bacon - photo 1
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Grilled romaine lettuce hearts with creamy avocado Caesar dressing and crispy bacon

Pikantne Appetizers Salads Grilling 45 min Easy 5 wyświetleń ~28.05 PLN - (0)
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Description

This is not an ordinary salad! It’s a unique dish that takes romaine lettuce to a whole new level. Imagine warm, slightly charred hearts of lettuce on the grill, retaining their crunchiness inside. The whole thing is drizzled with a velvety, intensely green Caesar dressing, in which we replaced classic mayonnaise with healthy and creamy avocado. The dressing is enriched with characteristic notes of anchovies, garlic, and Dijon mustard, creating the perfect balance of flavors. The contrast to the delicacy of the lettuce and dressing comes from crunchy, golden croutons baked with real Parmesan and salty, crispy pieces of smoked bacon. The dish is visually and flavorfully stunning – it combines different temperatures and textures: the warmth of grilled lettuce, the coolness of the dressing, and the crunchiness of the toppings. It’s perfect as an elegant appetizer at a party or as a light yet satisfying lunch or dinner. This is a modern interpretation of a classic that will surely surprise and delight your guests.

Składniki (14)

Servings:
4
  • Romaine lettuce 600 g
  • Boczek wędzony parzony 100 g
  • Toast bread 100 g
  • Ser parmezan (parmigiano reggiano) 50 g
  • Extra virgin olive oil 0.3 łyżek
  • Garlic 2 ząbki
  • Awokado hass 0.8 szt.
  • Lemon juice 30 ml
  • Fileciki anchois w oleju 20 g
  • Dijon mustard 5 g
  • Water 30 ml
  • Sea salt 2 g
  • 🌿 Przyprawy
  • Pieprz czarny świeżo mielony 3 szczypty
  • ✨ Opcjonalne
  • Chicken egg 4 szt.
💰 Szacowany koszt dania: ~28.05 PLN (7.01 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing crispy bacon

1

Cut the bacon slices crosswise into smaller pieces, about 1 cm wide. Arrange them on a LARGE, COLD skillet, creating a single layer. Do not stack the pieces on top of each other.

Ingredients: Boczek wędzony parzony
Use a large, heavy skillet, preferably cast iron or steel. Starting to fry in a cold pan allows the fat to slowly render out, making the bacon perfectly crispy rather than burnt and rubbery.
2

Place the pan on a medium heat burner. Slowly fry the bacon for about 8-10 minutes, stirring occasionally with a wooden spoon, until all the fat has rendered and the pieces of bacon are deep golden and crispy. Transfer the finished cracklings with a slotted spoon to a plate lined with paper towels to drain excess fat. Reserve 1 tablespoon of the rendered fat in the pan.

Ingredients: Boczek wędzony parzony
Take your time. The key is patience and medium heat. Too high a temperature will burn the bacon before it becomes crispy. After draining, the bacon will harden even more and become crispy.

Preparation of Parmesan croutons

3

Preheat the oven to 180°C (fan). Cut the crusts off the slices of toast (this will ensure the croutons are evenly crispy), and cut the bread into cubes about 1.5 cm on each side. Transfer the cut bread to a medium-sized bowl.

Ingredients: Toast bread
Use a sharp bread knife to avoid crushing the crumb. You can dry the cut crusts and grind them into breadcrumbs so nothing goes to waste.
4

In a small bowl, combine 2 tablespoons of olive oil and 1 clove of garlic pressed through a garlic press. Mix well. Grate the Parmesan on a fine grater. Add half of the grated Parmesan (about 25g) to the bowl with the bread cubes.

Ingredients: Extra virgin olive oil, Garlic, Ser parmezan (parmigiano reggiano)
Pressing the garlic through a press will release the most aroma, which will infuse the oil. Always use freshly grated Parmesan - it has a much more intense flavor.
5

Drizzle the bread with garlic oil and gently but thoroughly mix with your hands or a large spoon, ensuring that each cube of bread is evenly coated with fat and cheese. Spread the croutons in a single layer on a baking sheet lined with parchment paper.

Ingredients: Toast bread, Extra virgin olive oil, Ser parmezan (parmigiano reggiano)
It is important for the croutons to be in a single layer. If they are stacked on top of each other, they will steam instead of baking and will not become crispy. Use a large baking sheet from your oven equipment.
6

Place the tray in the preheated oven and bake for about 10-12 minutes, until the croutons are hard, crispy, and beautifully golden. Halfway through baking (after about 5 minutes), stir them on the tray to ensure they brown evenly. Once baked, remove and set aside to cool completely.

Watch the croutons towards the end of baking, as finely grated Parmesan can burn quickly. The finished croutons should make a 'dry' sound when stirred.

Preparation of Caesar dressing with avocado

7

Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon, placing it in a tall blender container or food processor bowl. Add the remaining clove of garlic (whole), the anchovy fillets along with a bit of oil from the jar, Dijon mustard, freshly squeezed lemon juice, a pinch of salt, and pepper.

Ingredients: Awokado hass, Garlic, Fileciki anchois w oleju, Dijon mustard, Lemon juice, Sea salt, Pieprz czarny świeżo mielony
Use an immersion blender (stick blender) and a tall, narrow container - this will help achieve a smooth emulsion. Lemon juice will not only add flavor but also prevent the avocado from oxidizing quickly (darkening).
8

Start blending the ingredients until you achieve a smooth, uniform mixture. While blending, slowly drizzle in the remaining 2 tablespoons of olive oil. Finally, add one tablespoon of cold water at a time, blending each time until the sauce reaches the desired slightly pourable consistency (similar to thick cream). Taste and adjust seasoning with salt or pepper if needed.

Ingredients: Extra virgin olive oil, Water
Slowly adding oil while blending is the emulsifying process - this will make the sauce stable and creamy. Do not add all the water at once; the amount depends on the size and ripeness of the avocado.

Grilling the lettuce and assembling the dish

9

Cut the heads of romaine lettuce in half lengthwise, leaving the tough end (core) intact to hold the leaves together. Gently rinse the halves under cold running water and dry them very thoroughly but gently with paper towels.

Ingredients: Romaine lettuce
It is very important for the lettuce to be dry. Wet leaves will steam and splatter in the pan instead of grilling and creating appetizing stripes. Leaving the core intact is key to maintaining the shape of the lettuce.
10

Preheat a grill pan thoroughly. Once hot, brush it with the remaining 1 tablespoon of rendered bacon fat using a silicone brush. Place the halved lettuce on the pan cut side down. Grill for about 2-3 minutes without moving, until clear, dark grill marks appear on the lettuce. Then, turn the lettuce 90 degrees and grill for another 1-2 minutes to create a crosshatch pattern. Do not grill too long; the center should remain crisp.

Use a grill pan with distinct grooves for the best effect. Do not press the lettuce down onto the pan; let the heat do its work. The goal is to char the outer leaves and lightly warm the heart of the lettuce, not to cook it until soft.
11

Immediately after removing from the pan, place two halves of the grilled lettuce on each plate. Generously drizzle with the prepared avocado sauce. Sprinkle with crispy bacon, parmesan croutons, and the remaining grated parmesan. Finally, dust with freshly ground black pepper. Serve immediately while the lettuce is warm.

Ingredients: Chicken egg, Ser parmezan (parmigiano reggiano), Pieprz czarny świeżo mielony
The dish tastes best right after preparation, when there is a contrast in temperature. If you want to serve it as a main course, you can optionally top it with a poached egg.

Fun Fact

💡

Caesar salad, contrary to popular belief, was not named after Julius Caesar. Its creator was Italian immigrant Caesar Cardini, who ran a restaurant in Tijuana, Mexico. He created it out of necessity in 1924, using the ingredients he had on hand. Interestingly, the original recipe did not include anchovies – the characteristic umami flavor came from Worcestershire sauce!

Best for

Elegancka przystawka na przyjęcie Lekki lunch lub kolacja Danie z grilla w nowoczesnym stylu Impreza ze znajomymi

Tips

🍽️ Serving

Serve the dish on large, flat plates to beautifully showcase all the components. For an extra 'wow' effect and to enrich the dish with protein, you can place a poached egg on each serving – its runny yolk will create an additional, delicious sauce when cut. Before serving, you can drizzle the whole dish with a few drops of good quality olive oil.

🥡 Storage

This dish is definitely best right after preparation. However, if you have leftover ingredients: store the sauce in the refrigerator in an airtight container with plastic wrap pressed directly against its surface (this will limit air exposure and darkening) for up to 2 days. Store the croutons and bacon separately in tightly sealed containers at room temperature to maintain their crispiness.

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