"Our Daily Bread" airs every second Saturday at 5:30 a.m.
& Noon on WKBW Ch. 7
Fr. Paul on AM Buffalo June 29, 2011
BIG TREND NOW--- GRILLED ROMAINE
Lemon Caesar Dressing:
Lemon Zest from 1 lemon
Juice from one lemon
1 T anchovy paste
2oz White Wine Vinegar
2 cloves minced garlic
1 oz Worcestershire Sauce
A few grinds of Salt
A few grinds of Pepper
1 T Dijon Mustard
2 oz Sour Cream
6 oz Olive Oil
Whisk all ingredients in bowl except for the Olive Oil. Drizzle in Olive Oil while whisking fearlessly.
When all the ingredients are married, chill in the fridge. Serve over grilled Romaine Lettuce.
Slice a head of Romaine Lettuce in halves or quarters down the center, depending on size and personal preference. Trim and wash sections, but keep the lettuce connected at the bottom.
Wash well since sand and dirt may be hiding in the leaves. Gently pat the leaves dry.
Brush with a little olive oil and grill over a high heat beginning with the white side down.
Turn over and let cook to desired doneness.
Garnish with the Lemon Dressing and serve immediately.