Grilled Romaine Salad with Crimson Crystals and Parmesan Chips

Grilled Romaine Salad with Crimson Crystals and Parmesan Chips

Ingredients

  • 2 Hearts Romaine
  • 3 tablespoons Olive Oil
  • 1/2 cup Red Wine Vinegar
  • 1/2 cup Parmagiano Reggiano
  • Salt (to taste)

Directions

RED WINE CRYSTALS
1. Pour 1/4 cup of red vinegar and freeze until hard.
- Preheat grill
GRILLED ROMAINE HEARTS
1. Half 2 romaine hearts.
2. Brush with olive oil.
3. Sprinkle with kosher salt.
4. Place romaine cut side down on grill.
5. Flip and shut down heat.
6. Set aside.
PARMIGIANO REGGIANO CRISP
- Preheat griddle
1. Mound 2-3 tablespoons of PR cheese onto hot griddle.
2. Cook until bubbly.
3. Lift gently around the edges.
4. Flip over mounds, then shut down heat.
Assemble: chop grilled romaine, break PR crisps over romaine and finish by scraping the red wine crystals on top of everything.
  • Publisher: Mercury Media and Entertainment
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    domenic@mercurymediallc.com
  • Foodies of New England
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    Sturbridge, MA 01566