At first, I was put off by grilling the lettuce; but Chef proved me wrong! The quick heat on the grill makes this Roman treat packed with ceaser flavor and the romaine even stays crunchy...so important! Loved it! -Stephanie
What you will need:
4 ea Romaine heads, washed and cleaned, outer leaves removed, stems cut, but, not all the way, leave enough on to keep it together.
2 oz Olive oil
1 oz Garlic, minced
To taste S & P
4 oz Caesar dressing
¼ oz Parmesan ribbons, made with potato peeler, a la minute
Touch pepper, for garnish on plate
How to get cooking:
Brush romaine spears with o. oil/garlic mix
Grill on small grill, until slightly wilted
Place one on plate the other on top at a 90-degree angle holding it together with
a tsp of Caesar dressing,(squeeze bottle)
In zigzag lines put more on top of other spear
The Crostini...mmm:
French bread, sliced on the bias and kept out overnight
On low fire, sauté the bread until golden brown on both sides
While still warm season with S & P and garlic (dry) reserve for service
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