Celebrating Fall Food with MONOGRAM
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
•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
•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.