Romaine Hearts With Sourdough Croutons And Parmesan Recipes

ROMAINE HEARTS WITH SOURDOUGH CROUTONS AND PARMESAN

Steps:

• Discard the tough outer leaves from the romaine and use the whole leaves and hearts. Wash the leaves and dry them in a spinner, or pat dry with a towel. Wrap loosely in a damp towel and refrigerate.
• Preheat the oven to 375*F.
• Add the garlic to 1 tbls. olive oil and toss with the cubed bread. Spread the cubes on a baking sheet and bake for 7-8 minutes, until golden brown. Set aside to cool.
• To make the vinaigrette:.
• Combine everything but the oil, then whisk it inches The dressing should be very lemony and bright. This makes about 1/2 cup.
• When you are ready to serve the salad, place the lettuce in a large bowl. Add the olives and toss with the vinaigrette, coating all of the leaves.
• Add the croutons and Parmesan cheese and toss again. Sprinkle with freshly ground black pepper and serve. Don't forget to enjoy! :).

BRAISED ROMAINE HEARTS

Steps:

• Put 2 tablespoons of the butter in a medium to large skillet over medium heat. When butter has melted and foam subsided, add romaine hearts, cut side down, and cook, turning once or twice, until they begin to brown on the edges, about 5 minutes.
• Add stock, carrot and some salt and pepper. Cover and cook over lowest possible heat, turning occasionally, until lettuce and carrots are very tender, about 20 minutes. Uncover and turn heat up a bit to reduce any remaining liquid; add remaining tablespoon of butter and gently turn vegetables to coat. Drizzle with lemon juice.