Roasted Romaine Heart with Shallot Red Wine Reduction and Olive Oil

Print

With ImageWithout Image

Roasted Romaine Heart with Shallot Red Wine Reduction and Olive Oil

Yield 4

Author Laura McIntosh

Ingredients

• 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

Instructions

1. Peel and slice shallots. Split amount of shallots equally into two saucepans.
2. 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.
3. In the second pan holding the shallots and olive oil, place on low heat until shallots turn to a golden color.
4. Wash lettuce with a small amount of vinegar and water.
5. Fill up a 5-quart saucepan with water. Bring to boil. Blanch lettuce for one minute and dry lettuce over clean towels.
6. 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.
7. Glaze over lettuce with red wine reduction sauce and some shallot olive oil.
8. Sprinkle with fresh mixed herbs. Add salt and pepper to taste.

All rights reserved to M Entertainment

Did you make this recipe?

Tag @lauramcintosh_bih on instagram and hashtag it #bringingithome