Grilled Romaine Salad with Charred Lemon Vinaigrette

With two grilled romaine hearts flavored with lemon, pancetta, and parmesan cheese, this recipe reinvents the traditional pub salad. Charred and drizzled with dressing, it’s inspired by Gordon Ramsay’s efforts to return a legendary Allentown restaurant to its 1970s glory for episode 2 of Gordon Ramsay's 24 Hours to Hell and Back

2 romaine hearts
1 lemon
1 teaspoon red wine vinegar
2 tablespoons fresh parsley (minced)
1/4 teaspoon fine sea salt
1/8 teaspoon black pepper
4 tablespoons extra virgin olive oil
4 tablespoons pancetta (cooked)
4 tablespoons parmesan cheese (grated)

Heat the grill to medium-high heat. Slice the romaine hearts and lemon in half and coat lightly with vegetable oil. Grill the lettuce and lemon cut side down for 5 minutes or until charred.

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