Lettuce with Guanciale, Scallions, Green Peppers and Corn
Updated February 27, 2017
- Total Time
- 25 minutes
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Ingredients
¼ cup buttermilk
¼ cup crème fraîche
1 tablespoon lemon juice
¼ teaspoon sugar
⅛ teaspoon cayenne pepper
Salt and black pepper
½ pound guanciale, skin removed, sliced into ¼- to ½-inch-thick strips (see recipe)
1 medium head leaf lettuce, leaves separated and torn into large pieces
4 ears tender, young corn, kernels sliced from cob
1 green bell pepper, quartered and thinly sliced
2 scallions, thinly sliced diagonally
Nutritional analysis per serving (4 servings)
23 grams carbs; 46 milligrams cholesterol; 356 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 9 grams saturated fat; 25 grams fat; 3 grams fiber; 535 milligrams sodium; 12 grams protein; 9 grams sugar
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