Grilled Romaine with Blue Cheese Dressing
Grilled Romaine with Blue Cheese Dressing - Aromatic veggie combo
Healthy, because
Even smarter
Nutritional values
All-round talent Miso: The spicy paste pushes our defenses through micronutrients such as vitamin K, zinc and copper. The lactic acid bacteria and enzymes present also promote this effect, as they are good for the intestinal flora and thus also for the immune system. Romaine lettuce provides vitamin C, which is important for connective tissue, bones and cartilage.
If you do not have miso paste at home, you can replace it with soy sauce or simply salt. Leftover chives can be mixed with yogurt, salt and pepper to make a delicious dip and served in addition to the grilled lettuce hearts.
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 784 mg | (20 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 organic lime
- 1 garlic clove
- 2 Tbsps olive oil
- 1 Tbsp white Miso paste
- 1 Tbsp honey
- 4 heads romaine lettuce hearts
- 4 Tbsps almonds
- ¼ bunch Chives
- 2 ¼ ozs Blue cheese
- 4 Tbsps low fat Sour cream
- 5 Tbsps Yogurt
- salt
- peppers
Kitchen utensils
Preparation steps
Halve lime and squeeze juice (use rest elsewhere). Peel and finely dice garlic. Mix with olive oil, miso, honey and 1 tablespoon lime juice.
Cut lettuce hearts in half lengthwise leaving the stalk intact, wash, and pat dry. Brush with the miso mixture and grill on a hot grill for 6-7 minutes, turning.
Meanwhile, toast almonds in a frying pan without fat over medium heat for 3 minutes. Wash chives, shake dry and cut into fine rings.
For the dressing, chop cheese, blend with sour cream, yogurt and 2 tablespoons lime juice until creamy, season with salt and pepper.
Arrange grilled lettuce hearts on a platter and drizzle with dressing. Coarsely chop almonds and sprinkle with chive rings.
