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Grilled romaine hearts with avocado dressing

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Ingredients for 4 servings:

  • 2 heads of romaine lettuce
  • 1 avocado(s)
  • 1 chili pepper(s)
  • 2 tsp mustard
  • 1 lime(s)
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • salt and pepper
  • some beetroot, dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

quick and easy

Quarter and wash the lettuce hearts. Wash the chili pepper and slice into thin strips. Halve and pit the avocado. Fry the avocado cut-side down in a pan. Remove the avocado from the skin and dice one half. Puree the second half of the avocado with mustard, vinegar, salt, pepper, and the lime juice using a hand blender. Fry the lettuce hearts. Arrange the lettuce hearts on a plate, place the avocado cubes on the salad, spread the dressing evenly over the salad, and garnish with the chili and dried beetroot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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