Lettuce with Guanciale, Scallions, Green Peppers and Corn
- Total Time
- 25 minutes
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Ingredients
- ¼cup buttermilk
- ¼cup crème fraîche
- 1tablespoon lemon juice
- ¼teaspoon sugar
- ⅛teaspoon cayenne pepper
- Salt and black pepper
- ½pound guanciale, skin removed, sliced into ¼- to ½-inch-thick strips (see recipe)
- 1medium head leaf lettuce, leaves separated and torn into large pieces
- 4ears tender, young corn, kernels sliced from cob
- 1green bell pepper, quartered and thinly sliced
- 2scallions, thinly sliced diagonally
Nutritional analysis per serving (4 servings)
356 calories; 25 grams fat; 9 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 12 grams protein; 535 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. In a small bowl, combine buttermilk, crème fraîche, lemon juice, sugar and cayenne pepper. Season to taste with salt and black pepper.
- Step 2
Place sliced guanciale on a baking sheet. Roast, turning occasionally, until browned but still tender, 15 to 20 minutes. Leave as strips for serving, or cut crosswise into matchsticks; keep warm.
- Step 3
In a large bowl, toss together the lettuce, corn, bell pepper and scallions. Add buttermilk dressing to taste and toss gently to mix. Place a portion of lettuce mixture on each of four plates, and top with warm guanciale.
Private Notes