Braised baby romaine

Yield: 1 servings

Measure Ingredient
6.00 baby romaine lettuce heads
1.00 tablespoon olive oil
4.00 ounce bacon; diced small
¼ cup chopped shallots
½ cup white wine
2.00 tablespoon white wine vinegar
2.00 cup chicken stock
1 salt; to taste
1 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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2241 broadcast 07-23-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-06-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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