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!

An easier way to pound your meats and poultry

Been frustrated by plastic wrap that won't stay as you pound your meats? Save yourself some grief by using an extra plastic bag from your grocery store's meat or produce counter. Simply place the breast of meat inside flat between the top and bottom of the plastic bag, laying flat and pound away.