Grilled romaine lettuce salad, with sesame dressing, orange, fennel and macadamia nut crumble

Ingredients: 4 heads romaine lettuce, 2 oranges, 1 large fennel bulb, 200 g macadamia nuts, 2 tbs honey, 100 g sesame paste, juice of 2 lemons, 2 cloves of garlic, 2 tbs extra virgin olive oil

Method:

Start with the sesame dressing by putting the sesame paste, lemon juice, garlic and olive oil in a blender, puree until smooth and then season with salt and pepper.
In the next step, prepare the macadamia crumble. Preheat the oven to 160 degrees. Spread the macadamia nuts on a large baking tray and roast them in the oven for about 10 minutes until they are golden brown. Let the nuts cool and then drizzle them with the honey. Place everything in a blender and crush the nuts so that they are coarse and not too fine.
Next, wash and quarter the romaine lettuce and grill it on the barbecue or in a hot pan until it takes on a light toast colour. Drizzle the grilled lettuce with a little olive oil and season to taste. Slice the fennel as thinly as possible to create filigree strips. Then place the romaine lettuce and fennel strips in a bowl and marinate with the sesame dressing. Sprinkle the salad with toasted macadamia nuts and finish with finely sliced oranges.


Wine recommendation:

The Cavalli Capriole MCC 2018 convinces with its complexity of aromas such as nuts, apples and honey and proves to be a great companion to light dishes such as salads. The Cavalli Pink Pony 2020 also scores with its harmoniously balanced acidity and therefore goes particularly well with various leafy salads. With its creamy texture and notes of vanilla and honey, the Cavalli Cremello 2018 skilfully picks up on the various components of the salad.

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