Grilled Romaine Lettuce with Bread
Grilled Romaine lettuce with bread - Crispy greens meets citrus freshness
Healthy, because
Even smarter
Nutritional values
Vitamin C from lemons pushes the defenses and helps the body heal wounds faster. If you want to make this salad vegetarian, Montello is a super vegetarian alternative to Parmesan, which has great flavor. In addition, the cheese provides valuable calcium for bones and teeth.
If you have more time, you can bake the whole meal bread yourself.
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 383 mg | (10 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 ½ organic lemons
- 1 Tbsp grainy Mustard
- 1 tsp Caper (glass; drained)
- 8 Tbsps olive oil
- 3 Tbsps Canola oil
- 2 ozs vegetarian Hard cheese
- salt
- peppers
- 2 romaine lettuce hearts
- 2 slices Whole Wheat Bread
Kitchen utensils
Preparation steps
For the dressing, squeeze juice from 1/2 lemon. Place mustard with capers and lemon juice in a tall mixing bowl. Mix 5 tablespoons olive oil with the canola oil and slowly fold into the mustard-caper mixture using a blender. Finely grate 3 Tbsp Parmesan, and shave the rest. Stir the grated cheese into the dressing and season with salt and pepper.
Clean lettuce hearts, cut into quarters lengthwise including stalk, wash and pat dry. Drizzle lettuce hearts and bread with remaining olive oil and grill both on hot grill for approx. 6 minutes, turning. Wash remaining lemons hot, rub dry, cut in half and roast on grill with cut sides down for 2-3 minutes.
Arrange grilled salad on a platter. Tear bread into pieces and spread over it. Add lemon halves, drizzle a little dressing over, and garnish with shaved cheese and pepper. Serve the rest of the dressing separately.
