Great flavors with this sour and salty side dish, iceberg lettuce quarters topped off with sour cream dressing, home-made garlic croutons and bacon.
The main thing:
Made by Véronique
Published at 2015-11-15, this recipe is for 4 people and takes 15 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 17-03-2021
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Peel and then roughly chop the garlic clove. Heat olive oil in a medium-sized skillet and add the chopped garlic, let it simmer on low heat for a few minutes. Meanwhile, remove the bread crust and slice the bread into cubes.
Remove the garlic from the oil and add the diced bread to the olive oil to create croutons. Now get them crunchy on medium-high heat, which will only take a few minutes, toss them around a few times to prevent them from burning.
Chop the parsley, dill or another kind of herbs. Mix together chopped herbs, sour cream, milk and lemon juice. Bring the sauce to taste using pepper and salt.
Heat a grill pan and add the bacon. Grill for a few minutes, or until the bacon is crunchy enough for your liking.
Slice the iceberg lettuce into quarters and remove the core, be careful the quarters won't fall apart. Divide the iceberg lettuce quarters on a big plate and finish it off with bacon, croutons and sour cream dressing.
If you like, you can garnish with some more herbs.