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ROMAINE
Level 2
Mediterranean Style Romaine Sauce
Yields approximately 1 cup
Mediterranean Style Romaine Sauce
Yields approximately 1 cup
- a Marlene Samuels creation -
1 head tired romaine, sliced horizontally in 1-2” rounds
1 tbs. olive oil or bacon drippings
1-2 cloves, finely minced garlic
¼ cup crumbled feta or gorgonzola cheese
1 Tbsp. lemon juice
Salt and pepper to taste
1 tbs. olive oil or bacon drippings
1-2 cloves, finely minced garlic
¼ cup crumbled feta or gorgonzola cheese
1 Tbsp. lemon juice
Salt and pepper to taste
- Slice romaine horizontally to make 1-2” rounds, discarding ends and spines.
- Heat olive oil or bacon drippings in a large shallow skillet. Sauté garlic until soft – about 3 minutes, on medium high. Add in romaine pieces and continue sautéing until wilted.
- Sprinkle with lemon juice or zest and toss to coat.
- Place on a platter and sprinkle with crumbled cheese, either feta or gorgonzola. Serve warm or at room temperature.
Serving tip: Cooked greens make a nice “bed” upon which to lay a poached salmon fillet or sautéed chicken breast.
