John Myers
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Fried Romaine Lettuce Wrapped in Bacon
The perfect fried romaine lettuce wrapped in bacon recipe with a picture and simple step-by-step instructions.
Romaine lettuce wrapped in bacon:
- 200 g Romaine lettuce
2 small ones
- 100 g Black Forest bacon air-dried
thinly cut
- 2 tbsp Oil
Salad dressing:
- 100 ml Vegetable broth
- 1 pinch Garlic pepper from my KB
- 1 pinch Seasoned salt from my KB
- 1 Splash Freshly squeezed lemon juice
- 1 Splash Agave syrup
- 1 Splash Freshly grated nutmeg
- 2 tsp Mustard
- 1 tbsp Rapeseed oil
- 2 tbsp Balsamic vinegar dark
Tomato and zucchini:
- 150 g Zucchini
- 125 g Fresh tomatoes
- 125 g Mushrooms brown
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper from my KB
- 2 tbsp Rapeseed oil
- Freshly chopped chives
- Fresh rosemary
- Possibly string
- 20 g Freshly grated Parmesan
- Clean romaine lettuce and cut in half or quarter lengthways. Depending on size! Wash carefully and remove the stalk a little! Wrap with the bacon slices. The bacon was too short for me, so I used string! 🙂
- Clean and wash the zucchini and tomatoes. Remove tomato stalk and dice tomatoes and zucchini. Clean and chop the mushrooms.
- Heat oil in 2 pans each, fry the zucchini, rosemary and mushrooms with a little salt in one, then add diced tomatoes after 5 minutes. Season with salt and garip pepper. Fry the salad in the other pan until crispy!
- In the meantime, make the salad dressing. Mix everything together and finally stir in the oil!
- Serve with fresh chives and Parmesan! 🙂
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