Braised Baby Romaine Recipe

1. 1

   Using 4-inch long pcs of butcher's twine, tie each head of romaine at two points, one near the top, one near the bottom.

2. 2

   In a large Dutch oven, cook the bacon till crispy in the oil.

3. 3

   Add in the shallots, cook for 2 min.

4. 4

   Place the 6 tied heads of romaine into the pan, gently moving them around, cook for 1 minute.

5. 5

   Add in the wine and vinegar, reduce 1 minute.

6. 6

   Pour on the stock, bring to a boil, cover and simmer for 20 min, stirring occasionally.

7. 7

   Season to taste with salt and pepper.

8. 8

   Carefully place each romaine head on a serving plate and serve immediately.

9. 9

   This recipe yields 6 braised baby heads of lettuce.

* Per serving · 4 servings · Values may vary.

No additional tips available.