Bille and Victor’s Grilled Romaine Lettuce with Walnut Vinaigrette

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
2-4 2-4
Bille and Victor’s Grilled Romaine Lettuce with Walnut Vinaigrette
Main INGREDIENTS
  • Vegetables
  • Nuts & Seeds
FOR THIS RECIPE WE LOVE TO USE
Stoneware Dinner Plate
26,00 €
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Stoneware Dinner Plate
Ingredients
Method

Ingredients

  • 2 heads of romaine lettuce
  • Le Blanc walnut oil (can be substituted with other oils)
  • 100 g walnuts
  • Finely chopped chives
  • 1 lemon (untreated)

  • Method

  • 1
    Split the lettuce heads lengthwise and rinse them in cold water.
  • 2
    Let them dry as thoroughly as possible on a tea towel.
  • 3
    Mix walnut oil, finely chopped chives, chopped walnuts, lemon juice, grated lemon zest, and a pinch of salt into a vinaigrette.
  • 4
    Adjust the individual elements to taste and place the finished vinaigrette in the refrigerator.
  • 5
    Meanwhile, heat a grill pan on high heat, and when the pan is hot, grill the romaine lettuce until they take on color (they can be a bit dark).
  • 6
    Squeeze plenty of fresh lemon over the lettuce and sprinkle with flaky salt, then pour your vinaigrette over the warm lettuce leaves before serving.