Peel the garlic, wash the limes, rub the peel, then squeeze. Put the zest without the whites in the blender jug. Grate the parmesan, add all the other ingredients for the dressing, except for the olive oil, to the blender jar and mix well. Season again to taste. At the very end, add the olive oil and mix everything again until the dressing is nice and creamy. If it is still too sour from the lime juice and balsamic vinegar, add a little more powdered sugar.
Wash the romaine lettuce, spin dry and then cut into large, bite-sized pieces and place in a salad bowl.
For the fried bacon, heat a coated pan and place the bacon strips in the hot pan without adding any fat. Fry until it is nicely browned. Remove and let the fat drain off on kitchen paper.
In the meantime, preheat the oven to 200 ° C.
For the parmesan cheese, finely grate 200 g of parmesan cheese and add some chilli flakes, depending on your taste. Use a teaspoon to form small piles on a baking sheet lined with baking paper. The shape works best with a ring. Carefully press the parmesan piles flat with a teaspoon.
Bake in the hot oven for approx. 6 - 7 minutes until golden brown and then let cool down well.
Finally, put the dressing in the salad bowl and mix well with the salad. Then put the salad on a plate and serve with the crispy bacon and the parmesan talers. As a topping, add coarsely grated Parmesan cheese on top. Serve with crispy white bread.
Claudia prepared this recipe as a starter in the program “The Perfect Dinner” - Day 1 in Munich on Monday, April 14th, 2020.
Ingredients
Print Recipe
Pin Recipe