Ginger-marinated roasted romaine hearts with spicy mayo

Step 1/ 3

• ½ stalk lemongrass
• 1 Makrut lime leaf
• 20 g ginger
• 100 ml rice vinegar
• 40 ml lemon squash
• 3 drops Tabasco
• 2 romaine hearts

• bowl (small)
• cutting board
• knife

Finely chop the lemongrass and lime leaf. Thinly slice the ginger and add to a bowl with the lemongrass and lime leaf. Add rice vinegar, lemon squash, and green Tabasco. Swirl to combine. Quarter the romaine hearts and trim the very bottom of the stalk, if needed. Add the romaine to the marinade and swirl to combine. Set aside.

Step 2/ 3

• 80 g mayonnaise
• 1 tsp lime juice
• 20 g gochujang
• salt

• bowl (small)
• decorating tip
• whisk
• piping bag

In another bowl, whisk the mayonnaise, lime juice, gochujang, and some salt. If you wish, for serving, transfer to a piping bag fit with a small, round decorating tip.

Step 3/ 3

• cilantro (for garnish)
• Furikake (for garnish)

• frying pan
• spatula

Remove the romaine from the marinade and fry in a frying pan over high heat for approx. 30 sec. on each side. Serve with the mayonnaise and garnish with cilantro leaves and furikake. Enjoy!

Enjoy your meal!