Grilled Romaine Hearts with Marinated Onions and Almond Cream
Ingredients
- 120 ml white wine vinegar
- 2 tablespoons sugar
- 2 teaspoons fennel seeds
- Salt
- 4 black peppercorns
- 2 red onions
- 80 g almonds with skin
- 4 romaine lettuces
- 4 tablespoons dark almond butter
- 6 tablespoons yogurt
- Pepper
- 1 organic lime
- 4 tablespoons ricotta
- 2 green apples (e.g., Granny Smith)
- 4 tablespoons olive oil
Preparation
Bring vinegar with 150 ml water, sugar, fennel seeds, 1/2 teaspoon salt, and peppercorns to a boil in a pot.
Peel the onions and slice them into thin rings.
Add the onion rings to the vinegar mixture and bring to a boil once.
Set the pot aside and let the onions marinate until serving.
Coarsely chop the almonds and roast them in a pan without additional oil over medium heat until light brown.
Remove and let cool.
Prepare the grill.
Halve the romaine hearts, wash them thoroughly, and let them drain well on kitchen paper.
Mix the almond butter with the yogurt and season with salt and pepper.
Wash the lime hot, dry it, and finely grate the zest.
Then squeeze the lime.
Season the ricotta with 1 tablespoon lime juice and salt.
Wash the apples, quarter them, remove the core, and slice them thinly.
Mix in a bowl with 1 tablespoon lime juice.
Grill the romaine hearts on a hot grill grate or in a grill pan for 3-4 minutes on each side.
Then mix in a bowl with the remaining lime juice and 2 tablespoons olive oil, and season with salt and pepper.
Spread the almond cream with the ricotta on a serving plate.
Distribute the romaine hearts, marinated onion rings, and apples on top.
Sprinkle with almonds and some lime zest.
Drizzle with the remaining olive oil and serve.
