Grilled ”Caesar” salad made of lettuce from DeliVerde’s garden

Serves 4
Difficulty level: Easy
Preparation time: 30 min
(gluten-free, soy-free)

The tasty heart of DeliVerde’s lettuce also endures grilling very well. Kaskis’ Chef Erik Mansikka tells you how to make a delicious version of Caesar salad with lettuce.

Parmesan cream

1 egg yolk
½ tsp Dijon mustard
1 tsp sherry vinegar
abt. 2 dl rapeseed oil
40 g grated parmesan
1 tsp strained yougurt

4 pcs DeliVerde’s lettuce or ”granny’s salad”
roasted seeds
DeliVerde’s herbs

Mix the egg yolk, the mustard and the vinegar. Add oil in a thin stream into the mixture by whipping as if you were making mayonnaise. Add the finely grated parmesan and the strained yougurt. Season with salt and sugar. You can also add minced anchovy into the cream if you want to have more taste of Caesar salad in the dressing.

Split the salads in half lengthwise so that the half is as big as possible and the leaves do not come off the middle of the salad. Rinse the salads and grill them on a hot grill/pan so that the cut surface of the salad turns brown.

Pipe the parmesan cream on the salad, garnish the portion with herbs of your choice, roasted seeds or salt cured egg yolk. Top it with grated parmesan.

See other recipes made for DeliVerde:

Further information