Go to: Just Dutch Oven Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Braised Baby Romaine
6 Baby Romaine lettuce heads
1 tb Olive oil
4 oz Bacon; diced small
1/4 c Chopped shallots
1/2 c White wine
2 tb White wine vinegar
2 c Chicken stock
Salt; to taste
Freshly ground black pepper; to taste
Using 4-inch long pieces of butcher's twine, tie each head of romaine at two points, one near the top, one near the bottom. In a large Dutch oven, cook the bacon until crispy in the oil. Add the shallots, cook for 2 minutes. Place the 6 tied heads of romaine into the pan, gently moving them around, cook for 1 minute. Add the wine and vinegar, reduce 1 minute. Pour on the stock, bring to a boil, cover and simmer for 20 minutes, stirring occasionally. Season to taste with salt and pepper. Carefully place each romaine head on a serving plate and serve immediately. This recipe yields 6 braised baby heads of lettuce.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.