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Serves 4

6 Each Hearts of Romaine Lettuce
1/4 Cup Mixed Fresh Herb
5 Oz Olive Oil
4 Each Lemon Wedges
4 Oz Cabra Goat Cheese
4 Oz Radish Bulbs, julienne
4 Oz Seedless Black Grapes, quartered
Salt and pepper, to taste

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Romaine Salad with Spanish Cabra Goat Cheese and Grapes

Wash lettuce with a small amount of vinegar and water. Trim romaine lettuce from top, leaving approximately 3 inches of heart and place one golden heart of romaine lettuce standing upright on plate. Sprinkle with goat cheese and fresh mixed herbs. Garnish with lemon wedge, sliced black grapes and finely chopped radish. Add salt and Sarawak pepper to taste.


Other Recipes From this Episode:
Roasted Romaine Heart with Shallot Red Wine Reduction & Olive Oil
Seedless Grape Gazpacho with Tomato Mozzarella

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