Pissaladière with red onion marmalade, roasted Romaine lettuce and honey-lavender sauce

Name: Pissaladière with red onion marmalade, roasted Romaine lettuce and honey-lavender sauce
Ingredients: 2 Olive oil; 30 g Butter; 40 g Anchovy paste; 270 g Red onions, sliced into rings; 50 g Sugar; 4 units.items Slice of Viking bread; 240 ml Red wine; 60 ml balsamic; Salt to taste; 2 Lavender oil; 2 Mustard; 2 Olive oil; 2 Mayonnaise; Romaine lettuce; garlic oil; Tomme de Savoie; Black olives; Honey-cashew crunch

Viking bread from the barbecue! The approximate cost per person is €2.00.This recipe is for about 4 people.

Ingredients

40gAnchovy paste

4units.itemsSlice of Viking bread

2Olive oil

30gButter

270gRed onions, sliced into rings

50gSugar

240mlRed wine

60mlbalsamic

Salt to taste

2Lavender oil

2Mustard

2Olive oil

2Mayonnaise

Romaine lettuce

garlic oil

Tomme de Savoie

Black olives

Honey-cashew crunch

Preparation

Mix the oil with the anchovies and brush the bread with it.
Toast the bread at 180°C in the oven until brown and crispy.

Melt the oil and butter in a braising pan.
Add the onions and sugar and cook for about 10 to 15 minutes in the pan so the sugar can caramelize.
Add the wine and vinegar, lower the heat, and let reduce for about 15 minutes.
Season with salt.

Mix all ingredients, except the mustard, well together.
Whisk in the mustard.

Slice the lettuce and mix with a little garlic oil.
Briefly sauté the lettuce in a BBQ wok pan.

Top the bread with the onion marmalade.
Slice three black olives per person into rings and distribute over the marmalade.
Spread some of the BBQ lettuce on top.
Grate Tomme de Savoie cheese over it.
Place briefly in an oven at 180°C to melt the cheese.
Garnish with the honey-mustard lavender sauce and some honey-cashew crunch.