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Grilled romaine lettuce heart, blue cheese, tomato and croutons

Name: Grilled romaine lettuce heart, blue cheese, tomato and croutons
Prep time: 30 minutes
Yield: Recipe for 4
Ingredients: Romaine salad; Country bread; Egg; Blue cheese; Tomato; Chopped garlic; Dijon mustard; Mayonnaise; Grated parmesan; Olive oil; Lemon juice; 35% cooking cream; Worcestershire sauce

BBQ, Brunch, Vegetarian, Gluten free, Egg, Vegetables and Fruits, Cheese

Ingredients

Recipe for 4

Romaine lettuce

2 Unit(s)

Romaine salad

2 Slice(s)

Country bread

4 Unit(s)

Egg

300 Gr

Blue cheese

2 Unit(s)

Tomato

Dressing

1 Clove(s)

Chopped garlic

1 Tsp

Dijon mustard

60 Gr

Mayonnaise

125 Gr

Grated parmesan

30 Ml

Olive oil

1 Unit(s)

Lemon juice

30 Ml

35% cooking cream

1 Tsp

Worcestershire sauce

Preparation time: 30 min

Preheat your BBQ at 375 °F

Prep

Cook the eggs in boiling water with vinegar for 12 minutes. Cool down under cold water. Peel the eggs and slice lengthwise.

Slice the lettuce in halves.

Crumble the blue cheese.

Remove the seeds of the tomatoes and keeping only the pulp and the skin, dice them.
Lettuce

Baste the lettuce, the eggs and the bread slices with vegetable oil.

Grill them on the BBQ.

Cut the eggs again in two parts and make croutons with the bread.

Put the grilled lettuce aside on a plate.
Dressing

Mix all the ingredients in a bowl or with a blender. Season with salt and pepper.
Plating

Dress the lettuce on a plate, inside up. Cover with pieces of eggs, tomatoes, croutons and blue cheese. Add the dressing and serve.