Braised Baby Romaine (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
6 heads baby romaine lettuce |
1 tablespoon olive oil |
4 ounces bacon, small dice |
1/4 cup chopped shallots |
1/2 cup white wine |
2 tablespoons white wine vinegar |
2 cups chicken stock |
salt and pepper |
Directions:
1. 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 on a serving plate and se
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