DUO OF ROMAINE

By akselden

Ingredients

• For the avocado Caesar dressing:
• 6 heads romaine lettuce
• 1 small carrot and 1 stalk of celery, each peeled and finely diced
• 1 small onion, finely diced
• 1 1/2 cups chicken stock
• 1 T butter
• Salt and pepper
• 1 anchovy (canned)
• 1/2 ripe avocado, cut into chunks
• 3 T grated Parmesan cheese
• 3 sprigs fresh tarragon
• 1/2 clove garlic
• 1/4 cup mayonnaise
• 1/4 cup yogurt
• Zest and juice of 1/2 a lemon
• 1/2 bunch chives, chopped for garnish
• Salt and pepper to taste

Preparation

Step 1

Preheat oven to 350° F. Bring a pot of salted water to a boil. Remove 3-4 of the outer leaves of each head, boil them for about 30 seconds, transfer them to a bowl of ice water, then remove and pat dry. Remove another 2-3 leaves from each head, and cut into spears about 2 inches long; set aside for garnish. Slightly trim the remaining heads, keeping the cores intact. Boil the heads in a large pot for 2-3 minutes, until the cores are slightly tender; drain and place in a shallow pan over heat with the vegetables, chicken stock, and a pinch of salt and pepper. Bring the stock to a boil, and then place the pan in the oven for 15 minutes. Remove the pan from the oven and set the romaine aside. Return the pan of stock to the stove and reduce by 2/3 over medium heat. Stir in butter, and season with salt and pepper. Slice each romaine head in half lengthwise, forming two bundles. With a knife, remove the ribs of the previously blanched romaine leaves and wrap the leaves around the romaine heads to form small packets. Place into the pan with the reduced stock and vegetables, glaze with the stock, and bake at 300° F for 5-6 minutes, or until hot.

AVOCADO CAESAR DRESSING:
Put all ingredients into a blender and puree until smooth, then pass through a fine sieve. Drizzle the romaine spears with the dressing and a sprinkle of chives and place atop warm romaine packets. Serves 6.