Grilled Romaine Salad with Lemon Yogurt Dressing & Garlic Croutons

Grilled Romaine Salad with Lemon Yogurt Dressing & Garlic Croutons

von | Jan. 25, 2024 | CHEESE, CRISPY & CRUNCHY, DINNER, SALADS, UMAMI, UP TO 30 MINUTES, VEGETABLES, VEGETARIAN

Grilled Romane Salad with Lemon Yogurt Dressing & Garlic Croutons

Grilled Romane Salad with Lemon Yogurt Dressing & Garlic Croutons

JUMP TO RECIPE
JUMP TO VIDEO

January 25, 2024 by Kimberly

Indulge in the unique taste of Grilled Romaine Salad, drizzled with zesty Lemon Yogurt Dressing and sprinkled with homemade Garlic Croutons – a true garden delight!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Step into a world of fresh and zesty flavors with this Grilled Romaine Salad, a perfect blend of smoky, tangy, and crunchy textures. This healthy salad recipe becomes a gastronomic delight when grilled, bringing out a delicious charred flavor. Drizzled with this easy yogurt dressing and topped with homemade garlic croutons, this dish is a refreshing departure from your usual salad routine, ideal for health-conscious gourmets and vegetarian salad enthusiasts alike.

Serving this dish is all about embracing the freshness and warmth. The grilled romaine leaves, with their slightly wilted yet crisp texture, make a perfect base for the zesty lemon flavor of the lemon yogurt dressing. The addition of crunchy, golden garlic croutons adds a delightful contrast, making every bite a perfect harmony of flavors. Serve it as a standalone light lunch or as a sophisticated side to your main course.

If you have leftovers, keep the grilled romaine, dressing, and croutons separate. The lettuce can be refrigerated for up to two days, while the lemon yogurt dressing and garlic croutons can be stored for longer. This separation ensures that the croutons remain crunchy, and the lettuce stays fresh, allowing you to enjoy this zesty and healthy grilled romaine salad whenever you desire.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Grilled Romane Salad with Lemon Yogurt Dressing & Garlic Croutons
Grilled Romane Salad with Lemon Yogurt Dressing & Garlic Croutons

LET’S MAKE A PIECE OF HAPPINESS

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled Romaine Salad with Lemon Yogurt Dressing & Garlic Croutons

Grilled Romaine Salad with Lemon Yogurt Dressing & Garlic Croutons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 4 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • chopping board
  • cheese grater
  • sealable jar

 

Ingredients

Units Scale
SALAD
  • 2 romaine salads
  • 2 tbsp olive oil
  • pinch of salt
DRESSING
  • 4 tbsp olive oil
  • 1 tsp white wine vinegar
  • 1 tsp dijon mustard
  • 1 garlic clove
  • 3 tsp yogurt
  • 2 tbsp grated parmesan
  • 1 tsp lemon juice
  • 1 tsp capers
  • salt & pepper to taste
CROUTONS
  • 60 grams baguette
  • 2 tbsp olive oil
  • 1/8 tsp garlic powder
  • 1/8 tsp salt
  • 1/8 tsp pepper
TOPPINGS
  • chives
  • honey
  • 30 grams walnuts
  • 30 grams parmesan

Instructions

  1. Set the oven to the grill function at 250°C (480°F). Wash the romaine lettuce (leave as whole) thoroughly. Halve the lemon. Roughly chop the walnuts. Grate the parmesan. Cut the baguette into small cubes.
  2. For the dressing, place 1 tsp capers, 1 tsp Dijon mustard, 1 tsp lemon juice, 4 tbsp olive oil, 1 tsp white wine vinegar, 1 tbsp grated Parmesan, salt, pepper, 3 tsp yoghurt and 1 pressed garlic clove in a sealable jar. Shake everything well and set aside.
  3. Slice the romaine lettuce hearts lengthways into two halves. Place the hearts flat side up on one half of a baking tray. Spread 2 tablespoons of olive oil evenly over the lettuce, rub in well with your hands and season with a little salt.
  4. Place the diced baguette on the other side of the baking tray. Spread 2 tablespoons of olive oil and 1/8 teaspoon each of salt, ground pepper and garlic powder over the bread cubes. Mix well.
  5. Place the baking tray in the oven and grill for 5-7 minutes.
  6. Remove the baking tray from the oven and arrange the salad on large plates. Top with the croutons and drizzle with the dressing. Top with chopped walnuts, coarsely grated Parmesan slices, chives, a little honey and freshly ground black pepper.
  • Cook Time: 25 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Lemon Broth with Pasta Broccoli & PeasLemon Broth with Pasta, Broccoli & Peas Roasted Eggplant with Tahini Yogurt SauceRoasted Eggplant with Tahini Yogurt Sauce Classic Cucumber SaladClassic Cucumber Salad Tomato Soup & Caramalized Onion Grilled Cheese SandwichTomato Soup & Caramalized Onion Grilled Cheese Sandwich

Tarte Flambée

Tarte Flambée

von | Dez. 30, 2023 | 30 TO 60 MINUTES, CRISPY & CRUNCHY, DINNER, DOUGH, FRENCH, LUNCH, OMNIVORE, ONION, PORK

Tarte Flambée

Tarte Flambée

JUMP TO RECIPE
JUMP TO VIDEO

December 30, 2023 by Kimberly

A thin crust, full-bodied crème fraîche, spicy bacon and savory onions – the classic Alsatian tarte flambée.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

60 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Indulge in the delectable charm of Tarte Flambée, a French classic celebrated for its crispy thin crust, creamy allure, and the delightful interplay of savory bacon and onions. Hailing from the picturesque Alsace region, this dish is a culinary masterpiece that elevates the dining experience with its unique blend of flavors.

This culinary delight pairs perfectly with a light salad or stands alone for a satisfying meal, bringing the essence of French cuisine to your table.

For later enjoyment, store any leftover Tarte Flambée in an airtight container in the refrigerator. Reheat slices in the oven. Avoid microwaving to maintain its crispy texture.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Tarte Flambée
Tarte Flambée

LET’S MAKE A PIECE OF HAPPINESS

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tarte Flambée

Tarte Flambée

  • Author: Kimberly
  • Total Time: 1 hr
  • Yield: 1 baking tray 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • large mixing bowl
  • sieve
  • sharp knife
  • cutting board

 

Ingredients

Units Scale
DOUGH
  • 250 grams all-purpose flour
  • 125 milliliters water
  • 2 tbsp olive oil
  • 2 tsp salt
TOPPINGS
  • 100 grams crème fraîche
  • 125 grams bacon
  • 1 red onion
  • salt
  • pepper
  • chives

Instructions

  1. Put the water, salt, olive oil and sifted flour in a bowl. Stir with a spoon until it is no longer sticky. Then remove everything from the bowl and work into a smooth dough with your hands for approx. 3 minutes. Do not add any more flour. Then wrap the dough in cling film and leave to rest at room temperature for approx. 30 minutes.
  2. Remove the skin from the onions and cut into thin stripes.
  3. Sprinkle a little flour on a work surface. Place the dough piece on top and also sprinkle with a little flour. Then use a rolling pin to roll out the dough to the size of a baking tray, approx. 40×30 cm (16×12 inches).
  4. Place the dough on a baking tray lined with baking paper and brush with crème fraîche. Season with salt. Then spread the onions and bacon evenly on top.
  5. Bake the pastry at 250°C (480°F) using the grill function for approx. 15 minutes. Take out and top with freshly cracked pepper and chives.
  • Passive Time: 45 min
  • Cook Time: 15 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Croque MonsieurCroque Monsieur Chicken Schnitzel with Caramalized Onions & Sauce HollandaiseChicken Schnitzel with Caramalized Onions & Sauce Hollandaise Juicy Pan-Fried Pork DumplingsJuicy Pan-Fried Pork Dumplings Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb's LettucePumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

Sandwich with Ham Tomato Fried Egg & Pickle Salsa (Strammer Max)

Sandwich with Ham Tomato Fried Egg & Pickle Salsa (Strammer Max)

von | Dez. 24, 2023 | BREAD, BREAKFAST, CRISPY & CRUNCHY, EGGS, GERMAN, OMNIVORE, UP TO 30 MINUTES, VEGETABLES

Sandwich with Ham Tomato Fried Egg and Pickle Salsa (Strammer Max)

Sandwich with Ham Tomato Fried Egg and Pickle Salsa (Strammer Max)

JUMP TO RECIPE
JUMP TO VIDEO

December 24, 2023 by Kimberly

A variation on „Strammer Max“: ham and eggs on bread with a little twist. Simple, tasty and a delicious breakfast.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

15 min

SERVES

2 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

The „Stramme Max“ is originally a German dish traditionally served as a slice of sourdough bread with ham and fried eggs. There are countless variations and modifications, as it is super simple and makes a delicious breakfast. Here you will find my version as a slightly crisper one with fresh tomatoes and my pickle & red onion salsa as well as a freshly baked ciabatta bun. Let’s enjoy this bun of happiness.

To serve Strammer Max, start by toasting a slice of your favorite bread. Fry eggs to your desired doneness. Place the ham and eggs on the toasted bread. Add a touch of freshness with sliced tomatoes and a zesty pickle and red onion salsa. Serve it open-faced for a picturesque presentation.

While Strammer Max is best enjoyed fresh, you can prepare components in advance. Store ham and eggs separately in airtight containers in the refrigerator. Assemble just before serving to maintain the ideal texture. If you have leftover Strammer Max, refrigerate it, but be aware that the bread may lose its crispiness upon reheating.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Sandwich with Ham Tomato Fried Egg and Pickle Salsa (Strammer Max)
Sandwich with Ham Tomato Fried Egg and Pickle Salsa (Strammer Max)

LET’S MAKE A PIECE OF HAPPINESS

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sandwich with Ham Tomato Fried Egg and Pickle Salsa (Strammer Max)

Sandwich with Ham Tomato Fried Egg & Pickle Salsa (Strammer Max)

  • Author: Kimberly
  • Total Time: 15 min
  • Yield: 2 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • small pan

 

Ingredients

Units Scale
  • 1 ciabatta bun
  • 1 tbsp butter
  • 4 tbsp pickles & red onion salsa
  • 50 grams deli ham
  • 2 tsp sweet mustard
  • 2 eggs
  • 1 tomato
  • chives
  • salt
  • pepper

Instructions

  1. Prepare the pickles & red onion salsa.
  2. Cut the ciabatta bun lengthwise down the middle.
  3. Cut the tomato into thin slices.
  4. Cut the chives into rolls.
  5. Melt 1 teaspoon of butter in a pan, crack in 2 eggs and fry over a medium heat until the egg whites are fully cooked but the yolks are still runny.
  6. Meanwhile, spread the rest of the butter and sweet mustard on the bun halves. Now place the ham and tomato slices on top of it.
  7. Place the fried egg on top, season with salt and pepper and top with the pickles and red onion salsa and some fresh chives.
  • Cook Time: 15 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Apple Cucumber Brie Turkey SandwichApple Cucumber Brie Turkey Sandwich Classic Cucumber SaladClassic Cucumber Salad German Bacon PancakeGerman Bacon Pancake Crispy Sandwich with Egg Salad Spicy Bacon & Caramalized OnionsCrispy Sandwich with Egg Salad Spicy Bacon & Caramalized Onions