Crispy Iceberg Lettuce with Gorgonzola Dressing
Today I am sharing with you one of my all time favorite salad recipes. And if you know me, you would know that’s big. I am not a huuuge salad lover. I will eat it but I am also not the one to just eat a salad at the restaurant. This recipe I found in a magazine (kochen.ch) when I was about 16 years old. On weekends I would ask my mom to buy the ingredients so I could make it for my family. Now, almost 8 years later still just thinking about this salad makes my mouth water.
Ingredients:
· 1 egg
· 1 Iceberg salad
· Lemon juice of half a lemon
· 2 Tbsp Vegetable broth (you can also just use salt, if you do so, make sure to make the entire dressing without the salt and after tasting add the needed amount of salt)
· 1 pinch curry powder
· pepper
· 0.5 tsp mustard
· 2 tbsp oil
· 2 tbsp cream
· 30 g Gorgonzola
· 50 g bacon
· 1 slice of whitbread
· 1 tsp butter
Instructions:
Put the egg in a small pan and boil for 8 minutes so it is hard boiled. Immediately hold under cold water after and then peel off the shell.
If necessary peel of the outer, not so nice, leaves of the iceberg lettuce. Cut the head in quarters, wash under cold water, shake it out well and place it on the plates. (Picture 1)
Cut the boiled egg in half, take out the egg yolk and put it in a high cup. Dice the egg white and put aside for decorations.
Add lemon juice, vegetable broth, curry, pepper, mustard, oil, cream and gorgonzola to the egg yolk and blend it all together with a blender. If needed add some salt, though the gorgonzola is pretty salty. If the sauce turns out too thick you can add a tiny bit of water. (Picture 3)
Fry the bacon in the frying pan and once done, let it dry on a paper towel.
While frying the bacon, cut off the rind of the whitbread and dice it. Fry the bread until it is golden.
Pour the dressing over the lettuce on the plates. Decorate with the egg white, bread dice and the bacon. (Picture 4)
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