California Central Coast Recipes

Grilled Romaine with Raspberry- Walnut Vinaigrette

2017 TheRomanticTable.com
Grilled Romaine with a Raspberry Walnut Vinaigrette is a marvelous grilled appetizer or salad. It's very unusual as well as flavorful. This too, is a simple recipe to make. Using Hearts of Romaine, you simply coat the romaine wedges in olive oil and add a little salt and pepper, then grill for a few minutes.Then put the grilled wedges on plates and top with our Raspberry-Walnut Vinaigrette and if you have them to spare, some chopped walnuts and raspberries. It's so good, you almost want to make it a meal!!


www.theromantictable.com 2017, Grilled Romaine with Raspberry- Walnut Vinaigrette
Preparation time: 10 minutes
Cooking time: 5 minutes
MAKES 4 SERVINGS.
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Ingredients.

2 Firm Hearts of Romaine
Extra Virgin Olive Oil
Salt and Pepper to taste

1 Cup Raspberry-Walnut Vinaigrette


Preparation Directions.

1 Wash the Romaine and remove any loose outside leaves. Leave the stem intact.

2 Cut the lettuce, down the center through the stem into halves. Bush the cut side with extra virgin olive oil and salt and pepper to taste.

3 Place the lettuce halves on a medium high grill, cut side up and grill for 3 to 4 minutes. Flip the lettuce to cut side down and grill for a few minutes more until done.

4 Remove from the grill and dribble each lettuce half with the Raspberry Vinaigrette. Serve immediately.


Wine and Food Pairing and Serving Suggestions.

This is good side dish for grilled chicken. As an appetizer, serve with a dry white wine like a Chardonnay or a Sauvingon Blanc.

A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind