- half an iceberg lettuce
- 100 gram bacon lardons
- 1 garlic clove
- 3 tablespoons olive oil
- 3 slices of bread (any kind you like)
- 1 cup sour cream
- 2 tablespoons milk
- 1 tablespoon lemon juice
- small handful of dill and parsley (or any other kind of fresh herbs you like)
- pepper and salt to taste
Kitchen equipment needed
- medium-sized skillet
- cutting board & chef’s knife
- grill pan
- small bowl + whisk
Preparation — 10 minutes
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, that will only take a few minutes, toss them around a few times to prevent them from burning.
CHOP the parsley, dill or other 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.
Putting the Iceberg quarters together — 5 minutes
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.