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Serves 4

6 Each Hearts of Romaine Lettuce
1 Each Bottle of Cabernet Sauvignon
1 Lb Shallots
1/4 Cup Mixed Fresh Herbs
5 Oz Olive Oil
4 Oz Butter
5 Qts Water
Salt and Sarawak Pepper, to taste

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Roasted Romaine Heart with Shallot Red Wine Reduction and Olive Oil

Peel and slice shallots. Split amount of shallots equally into two saucepans. Pour olive oil into one pan and Cabernet Sauvignon into the other. With the saucepan holding the shallots and Cabernet Sauvignon, place on low heat until reduced to 1/3 of the volume. In the second pan holding the shallots and olive oil, place on low heat until shallots turn to a golden color. Wash lettuce with a small amount of vinegar and water. Fill up a 5-quart saucepan with water. Bring to boil. Blanch lettuce for one minute and dry lettuce over clean towels. Bring sauté pan to medium heat and add butter. Place wilted romaine heart into the heated sauté pan, cook until golden color. Place two golden hearts of romaine lettuce on plate. Glaze over lettuce with red wine reduction sauce and some shallot olive oil. Sprinkle with fresh mixed herbs. Add salt and pepper to taste.

Other Recipes From this Episode:
Romaine Salad with Spanish Cabra Goat Cheese & Grapes
Seedless Grape Gazpacho with Tomato Mozzarella

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