Chef's Quick Tips: Grilled baby romaine hearts

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This week, Chef David Foster, shows Tina Redwine how to make personalized meals.

Grilled baby romaine hearts with blue cheese vinaigrette and bacon crumble

3 heads of baby romaine hearts split in half lengthwise
1/4 cup of oil and vinegar
12 pieces of cooked thick cut bacon chopped up


Dressing 


2 cups vegetable oil
1 cup white balsamic vinegar
2 cups Bleu cheese
Salt & pepper

Directions:

Drizzle a small amount of oil and vinegar in the cut open part of the romaine and set aside. Heat your grill for a good 10 minutes to get it nice n hot. Now it's time to make your dressing. Put the vinegar into your blender and add the blue cheese and pulse until it is mixed thoroughly. Drizzle the oil in until fully Incorporated. Season to your liking with the S&P and set this aside. Place the half heads of romaine face down on the grill, watching out for a flame up. After about 2 minutes at the most remove the romaine from the grill and put on a plate with the grill side up. Drizzle some of the dressing on the grilled lettuce and sprinkle with the chopped bacon and serve

 

Contact:

David Foster

Personal Chef 

Fosters Feasts

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