3 heads romaine lettuce
8 ounces onion, small dice
8 ounces celery, small dice
8 ounces carrot, small dice
8 ounces bacon, small dice
24 ounces brown stock
salt and pepper, to taste
Servings: 12
1. Trim the lettuce heads. Blanch them in salted boiling water and refresh.
2. Combine the onions, celery, carrots, bacon and brown stock in a sauce pot and simmer for 10 minutes.
3. Quarter the heads of romaine and trim off most of the core, leaving just enough to hold the leaves together.
4. Pour the brown stock mixture into a hotel pan and arrange the lettuce portions in the pan. Season with salt and pepper.
5. Cover the pan and braise in a 350ºF (180ºC) oven for approximately 1 hour. Serve each portion with vegetables, bacon and a portion of the cooking liquid.
8 ounces onion, small dice
8 ounces celery, small dice
8 ounces carrot, small dice
8 ounces bacon, small dice
24 ounces brown stock
salt and pepper, to taste
Servings: 12
1. Trim the lettuce heads. Blanch them in salted boiling water and refresh.
2. Combine the onions, celery, carrots, bacon and brown stock in a sauce pot and simmer for 10 minutes.
3. Quarter the heads of romaine and trim off most of the core, leaving just enough to hold the leaves together.
4. Pour the brown stock mixture into a hotel pan and arrange the lettuce portions in the pan. Season with salt and pepper.
5. Cover the pan and braise in a 350ºF (180ºC) oven for approximately 1 hour. Serve each portion with vegetables, bacon and a portion of the cooking liquid.
Last edited:
