Braised Romaine with Toasted Almonds and Moscatel Syrup

• FAST
• VEGETARIAN

Ingredients

1. 2 ounces almonds, chopped
2. 1/4 cup extra-virgin olive oil
3. 2 large shallots, thinly sliced
4. 2 large garlic cloves, thinly sliced
5. 2 tablespoons unsalted butter
6. 5 large romaine lettuce hearts, halved lengthwise
7. Salt and freshly ground pepper
8. 1 cup chicken stock
9. 1/4 cup plus 2 tablespoons Moscatel vinegar or white balsamic vinegar
10. 1/2 cup cilantro leaves

1. Preheat the oven to 375°. Spread the almonds on a pie plate and toast for about 7 minutes, until golden.
2. In a skillet, heat 2 tablespoons of the oil. Add the shallots and garlic. Cook over moderate heat until lightly browned; scrape into a large roasting pan. Add the butter and the remaining 2 tablespoons of oil to the skillet. Add the romaine, cut side down, and cook over high heat until browned. Transfer to the roasting pan, cut side up; season with salt and pepper. Add the stock to the skillet and bring to a boil; pour over the romaine. Cover with foil, transfer to the oven and braise for 10 minutes, until the romaine is crisp-tender. Transfer to a platter and drizzle with some of the braising liquid.
3. In a skillet, boil the vinegar until reduced by half. Drizzle over the romaine, garnish with the almonds and cilantro; serve.