Celebrating Fall Food with MONOGRAM

November 22, 2018

As the holidays are fast approaching we reached out to our sponsors to share a few recipes from their corporate chefs. Here is a warm salad recipe sure to please from the corporate chefs at MONOGRAM.

 

Sherry Grilled Hearts of Romaine

 

Ingredients  

 

•3 quartered hearts of romaine, ¼ cup sherry wine

•¾ cup truffle oil, 2 cups quartered tomato

•1 cup diced avocado, 1 cup diced cucumber

•1 sliced lemon, 1 cup sliced cooked bacon

•¼ cup fresh herbs, 1 ½ cups cherry balsamic dressing

•To taste salt and pepper

 

Directions 

 

•Generously brush the quartered romaine hearts with truffle oil and sherry wine.

•With the grill on high heat, flash grill 4 pieces of romaine at a time, on two sides. About 20-30 seconds per side. Make sure to create char but to not cook the lettuce. After the romaine has cooked cut the stem off and slice each quarter in half.

•On a platter garnish the romaine with the avocado, cucumber, bacon, lemon, fresh herbs and the cherry balsamic dressing.

•Season to taste with salt and pepper.

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