Vegetable salad with grilled lettuce and pita croutons
4 servings
30 minutes
This vegetable salad with grilled leafy greens and pita croutons offers a wonderful combination of textures and flavors. The slightly grilled lettuce leaves acquire an unusual aroma with light smoky notes, while the crispy pita croutons add richness. The dressing made from white vinegar, tarragon, shallots, and Dijon mustard highlights the freshness of cherry tomatoes and parsley greens, while the delicate ricotta cheese adds creaminess to the dish. This salad is perfect as a standalone dish or as an accompaniment to a light summer dinner, showcasing the influence of American cuisine on modern gastronomic experiments. Its light yet rich flavor makes it an excellent choice for lovers of original culinary solutions.
1
Preheat the grill to medium heat. Lightly oil the grate. Toss the salad with 2 tbsp of olive oil in a large bowl; season with salt and pepper. Brush the pita with 2 tbsp of olive oil.
- Olive oil: 8 tablespoons
- Green salad leaves: 700 g
- Coarse salt: to taste
- Ground black pepper: to taste
- Pita bread: 2 pieces
2
Grill the salad for about 2 minutes on each side, turning once, until slightly charred on the outside but firm inside; let cool, then gather on leaves. Meanwhile, grill the pita for about 1 minute on each side. Let cool, then break into small pieces.
- Green salad leaves: 700 g
- Pita bread: 2 pieces
3
In a large bowl, mix vinegar, tarragon, shallots, mustard, and the remaining 2 tablespoons of oil; season with salt and pepper. Add salad, tomatoes, parsley, cheese, and pita; mix.
- White (distilled) vinegar: 3 tablespoons
- Chopped tarragon leaves: 20 g
- Shallot: 1 head
- Dijon mustard: 1 teaspoon
- Olive oil: 8 tablespoons
- Coarse salt: to taste
- Ground black pepper: to taste
- Green salad leaves: 700 g
- Cherry tomatoes: 200 g
- Parsley leaves: 70 g
- Ricotta cheese: 60 g
- Pita bread: 2 pieces
