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Grilled romaine lettuce heart, blue cheese, tomato and croutons

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


Recipe for 4

Romaine lettuce

2 Unit(s)
Romaine salad
2 Slice(s)
Country bread
4 Unit(s)
300 Gr
Blue cheese
2 Unit(s)


1 Clove(s)
Chopped garlic
1 Tsp
Dijon mustard
60 Gr
125 Gr
Grated parmesan
30 Ml
Olive oil
1 Unit(s)
Lemon juice
30 Ml
35% cooking cream
1 Tsp
Worcestershire sauce

Preparation time: 30.00 min

Preheat your BBQ at 375.00 °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.

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