VEGAN

Grilled Romaine Salad

Appetizers | Author's cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by John Smith, chef at a local American restaurant.

Ingredients

Romaine lettuce - 1 piece
Lemon - 1 piece
Snap Peas - 3.5 oz
Quinoa - 3.5 oz
Whole egg - 3 pieces
Dijon Mustard - 0 fl oz
Apple Cider Vinegar - 0 fl oz
Kimchi Pasta - 2.1 oz
Smoked salt - 0.2 oz
Safflower Oil - 20 fl oz
Unleavened dough - 3.5 oz
Olive Oil - 2 fl oz
Chervil - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the bread crumble. Cut off the crusts from the bread and crumble the soft part. In preheated sunflower oil (100 ml), fry the bread over medium heat until golden brown, stirring constantly, and season with salt. Place on a paper towel layered in several folds to absorb the excess oil.

Step 2

Prepare the kimchi mayonnaise. In a tall, narrow container, combine the egg yolks, mustard, apple cider vinegar, kimchi paste, and smoked paprika, and whisk well. While continuing to whisk, gradually add the vegetable oil (500 ml) in a thin stream until the sauce emulsifies.

Step 3

Prepare the citronette sauce by combining lemon juice, 50 ml of olive oil, a good pinch of salt, and whisking until the sauce thickens.

Step 4

Cut the head of lettuce in half lengthwise. Sprinkle the cut side of the lettuce and the green peas with salt and pepper, then drizzle with citronette dressing. Place on a well-heated grill rack and roast until dark golden brown.

Step 5

Heat the boiled quinoa in olive oil and season with salt.

Step 6

Spread a little kimchi mayonnaise on the plate, add quinoa, then top with peas and sautéed greens. Sprinkle with bread crumbs and garnish with chervil.