Romaine Salad Dressing for Scallops
recipe

A delicious and refreshing romaine salad dressing made with sous vide eggs, fresh herbs, and Parmesan cheese. This dressing is perfect for scallops and roasted root vegetables.
Preparation Time: 2 hours + chilling time
Serving Size: 4-6 servings

Ingredients:

- 2 large eggs (sous vide at 68°C for 2 hours)
- 40 g romaine lettuce leaves (green part only)
- 15 g chives (cut into 5 cm pieces)
- 15 g mint leaves
- 5 g tarragon leaves
- 5 g basil leaves
- 50 g buttermilk
- 28 g Parmesan cheese (grated)
- 10 g oil-packed anchovy fillets
- 40 g neutral-flavored oil
- Lemon juice, to taste
- Salt, to taste
- Salad greens, such as roasted root vegetables (beets, parsnips, or carrots)

Instructions:

1. Cook the eggs sous vide at 68°C for 2 hours, then transfer them to an ice bath to cool.
2. Prepare the greens: trim and weigh all herbs and lettuce leaves.
3. Boil water in a pot and prepare an ice bath nearby. Dip a clean cheesecloth into the hot water.
4. Blanch the greens in boiling water for about 1 minute, then quickly transfer them to the ice bath. Allow to cool and squeeze out any excess water.
5. Place all greens, cooled eggs, and other ingredients into a blender. Blend until smooth.
6. Season the dressing with salt and lemon juice to taste.
7. Serve the dressing with scallops and roasted root vegetables. The dressing can be stored in the refrigerator for up to 2 days.
Nutritional Information (per serving):
Calories: 120 kcal
Protein: 6 g
Fat: 10 g
Carbohydrates: 2 g
Fiber: 1 g
Sugars: 1 g

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