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Lightly grilled lettuce heart with almond dressing, anchovy emulsion and fresh wild herbs
-
30 min
-
- Preparation 30 min
Recipe for WMF Lono Master Grill
Preparation
Step 1
Place all ingredients except the olive oil in a stand mixer and mix on high for 4 minutes.
Now reduce to half the mixer speed and slowly add the olive oil in a thin stream.
Pour the mixture into a container and chill in the refrigerator.
ml
Almond milk
g
Fresh garlic
g
Grated almonds
g
Powdered sugar
ml
Fresh lemon juice
g
Salt
g
White pepper
ml
Tomato vinegar
ml
Olive oil
Step 2
Place anchovies from the jar in lukewarm water for half an hour.
This takes the saltiness out of the anchovies.
g
Drained pickled anchovies
ml
Water
Step 3
Remove the pickled anchovies from the water and place them in a blender together with the remaining ingredients - except for the mayonnaise.
Now mix at the highest speed level. Pour the mixture from the mixer into a bowl and stir into the mayonnaise with a whisk.
Pour into a squeeze bottle if desired and place in the refrigerator.
ml
White balsamic vinegar
g
Fresh garlic
ml
Fresh lemon juice
g
Pepper
g
Mayonnaise
Step 4
Halve the romaine lettuce lengthwise and wash, as well as the wild herb salad and set aside.
Grill the washed and drained lettuce hearts cut side down on the WMF table grill for 2-3 minutes. Marinate the grilled lettuce heart on the plate with the almond dressing and spread the anchovy emulsion over the lettuce heart. Finally, scatter the wild herb salad over the dish.
Romaine lettuce hearts
g
Wild herb salad