Smoky Bacon-Balsamic Dressing over Chargrilled Romaine Lettuce

~  Menu  ~

Chargrilled Romaine Lettuce
Bacon & Balsamic Dressing
Seriously Small Glass of Red Wine
A few Strawberries
Homemade Clotted Cream Ice Cream
A leftover Scone

This is a little something I thought up years ago as an occasional lunch special – it does sound strange but works very well; the dressing drizzles down between the leaves of the lettuce and sweetens them in a most agreeable manner.  

Chargrilled Romaine Lettuce, warm Bacon-Balsamic Dressing & Shredded Parmesan – serves 2

a small romaine lettuce cut in half lengthwise
3 tbsp olive oil plus a little extra
2 rashers of smoky back bacon in small dice
½ tsp runny honey
2 tsp balsamic vinegar
handful freshly grated Parmesan cheese
freshly ground black pepper

~   In a small pan cook the bacon in the 3 tbsp olive oil till it is crisp and golden.
~   Lift the bacon from the oil with a slotted spoon and set aside to drain on kitchen roll.
~   Allow the olive oil to cook slightly then stir in the honey and vinegar.
~   Set aside for a few minutes whilst cooking the lettuce.
~   Pre-heat a grill pan, griddle or frying pan to good and hot.
~   Lightly coat the cut side of the lettuce with fresh olive oil.
~   Season and cook cut side down for a few minutes till turning golden.  Do not cook the other side.
~   Serve the lettuce cut side up, drizzled with the warm dressing and sprinkled with crispy bacon and Parmesan.  Grind over a plentiful grind of black pepper.

Handy image for Pinterest ~ go for it!

Two points ...

1.   As you have probably realised this is really great with bacon fat instead of olive oil. 

2. The dressing is a handy way of using up just a rasher or two of bacon and is also excellent for fresh spinach
For dessert I rather spoiled myself.  I had a little homemade clotted cream ice cream and an old frozen scone. (Not that old!). So I picked a few strawberries and had this for me pud.  It’s not my fault – I was just trying to make room in the freezer.

Clotted Cream Ice Cream

Makes not quite enough!

You will be gobsmacked, in a good way, by the easy-peasiness of the this recipe!
250 ml Cornish clotted cream
250 ml single cream
200 g condensed milk

­ ~     Slowly whisk together the two creams till merged and then up the speed and whisk till thick.
­  ~    Fold in the condensed milk.
­  ~    Freeze

Take this ice cream out of the freezer for a few minutes before you need it so that it can "temper" or warm up a bit. Ice creams without the addition of alcohol, syrup or other sugary addition often need to soften a bit before serving.


I have given a lot of info on making ice cream and how to create your own wonderful ices in my book Luscious Ice Creams without a Machine ....or much Time or Effort or having to Mash the Stuff as it Freezes which gives one super easy no-churn ice cream method together with more than 100 recipes plus ideas, inspirations, inclusions, accoutrements and serving suggestions. 

Yesterday I had a brisk wander, if such a thing is possible, around St. Austell. It’s never been a favourite place of mine but is in the process of reinventing itself and is doing quite well. I am stoked about this as we shall soon be moving into our house in a nearby village and St. A will be my local town. 

I love this trompe l’oeil mural painted by local artist Janet Shearer on a building at the top of Trinity Street. It shows people of merit who were born or lived in the St Austell area enjoying themselves at a fictional ‘China Café’.


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Choclette said...

Great murel and good to hear St Austell is on the way up. Have you tried out the Eden Cafe yet?

Suzy - SuddenLunch said...

No, not tried it yet, took me a while to find it. Have you?

Kristina Vanni said...

Eeek! Clotted cream is one of my favorite things in the world...I can't wait to try it in an ice cream! Thanks for the inspiration :)

Charlotte Oates said...

Wow, I can't believe how simple this ice-cream is to make and it looks so smooth. Another one to add to my must make list.