Ingredients
- ~ 170–200 g speck or bacon, thinly sliced
- ½ dl Appenzeller® Black Label, finely grated
- 2 dl mayonnaise
- 2 tbsp lemon juice
- ½ clove of garlic, peeled and finely grated
- 1 iceberg lettuce
Preparation
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Preheat the oven to 220 C. Separate the speck or bacon slices and spread them out on a baking sheet lined with parchment paper. Cook for about nine minutes, then let cool.
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Meanwhile, while the speck is cooking in the oven, prepare the Appenzeller® dressing. In a bowl, mix together the grated Appenzeller® Black Label, mayonnaise, lemon juice and garlic.
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Cut the iceberg lettuce into four wedges, keeping the core attached so the pieces stay intact.
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Place the iceberg lettuce wedges on a serving platter and drizzle the dressing generously on top of them. Top the dish with crumbled speck. Enjoy!
Bon
Appétit
Appétit
