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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 large heads romaine lettuce |
1 teaspoon salt |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1 cup chicken broth |
2 tablespoons whipping cream |
1 teaspoon lemon juice |
1/4 teaspoon salt |
dash of pepper |
2 tablespoons grated parmesan cheese |
Directions:
1. Separate lettuce leaves, and wash thoroughly. Tear into bite size pieces. Place lettuce and water to cover in a large Dutch oven; set aside 1 hour. Drain.
2. Place lettuce, 1 cup water, and salt in a Dutch oven. Bring to a boil. Cover; reduce heat, and simmer 20 minutes. Drain well.
3. Melt butter in a heavy saucepan over low heat; stir in flour. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly. Add cream; cook 1 minute, stirring constantly. Stir in lemon juice, salt, and pepper. Pour sauce over cooked lettuce. Sprinkle cheese over top.
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