Grilled Romaine Hearts with Fried Capers & Lemon Cream:
¼ cup of Crème Fraîche
¼ cup Olive Oil
Sea Salt And Pepper
2 Heads of Romaine Lettuce
3 Tablespoons of Capers, drained
¼ cup Parmesan, grated
To make the dressing, combine crème fraîche, zest of one lemon, juice of half a lemon, season with salt and pepper.
Heat grill on high heat. Cut romaine hearts in half. Drizzle with a little olive oil and season with salt and pepper. Place romaine face down onto grill. Cook until slightly charred and tender about 5 minutes.
In a small pan add a little oil, heat to med-high and add capers. The capers can pop so be careful, cook until crispy about 2 minutes.
Place grilled romaine on a plate, drizzle the sauce over top. Shave parmesan and place fried capers around the plate. Squeeze a little lemon juice over top in addition.
Various Cheeses, Charcuterie and a Baguette:
As for the rest of the meal, the Chicken Liver Bourbon Mousse and Head Cheese came from Chop. The salami – Saucission Sec – came from Olympic Provisions. I picked up two of the cheeses – the Crucolo and Pierre Robert at Pastaworks. The blue cheese – St. Agur – as well as the Garlic Cured Green Olives, the Cornichons, the Pickled Green Beans and the Baguette were from New Seasons.
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