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INGREDIENTS
- 1 iceberg lettuce weighing 600 g
- 2 slices of toast bread
- 200 g Gorgonzola cheese
- 120 g bacon
- 30 g peeled shallot
- 10 g peeled garlic
- 100 g sour cream
- 100 ml buttermilk
- grated zest of ½ lemon and 1 teaspoon lemon juice
- 2 tablespoons finely chopped mint
- 2 tablespoons olive oil
- tablespoon finely chopped chives
- freshly ground pepper
WINE PAIRING
- The salad's flavor is best enhanced when paired with fresh, light wines. Choose white or sparkling wines with juicy acidity.
Instructions
- 1Preheat the oven to 140 °C.
- 2Trim the crusts from the toast bread and cut the soft part into 1 cm cubes. Place them on a baking sheet and bake in the preheated oven for 15 minutes. Let cool.
- 3Finely chop the shallot. Remove the green germ from the garlic and finely grate the garlic.
- 4Put 100 g of cheese into a blender, add sour cream and buttermilk, and blend. Add the shallot and garlic and blend again. Add lemon zest and juice and blend once more.
- 5Finely chop the remaining cheese, add it to the blender, and blend lightly just once. The cheese texture should remain. Add pepper, mint, and chives, mix, and refrigerate.
- 6Cut the bacon into 1 cm cubes, dry-fry it in a pan over medium heat until golden, and set aside. Add the bread croutons to the rendered fat, add oil, and sauté for another 2 minutes.
- 7Clean the iceberg lettuce, trim the core, and cut the lettuce into eighths. Place 2 pieces of lettuce on a plate, drizzle with dressing, and sprinkle with croutons and bacon.
Tip
Only grate the yellow part of the lemon zest. The white part is bitter.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef