Romaine hearts have a wonderful crunch—even when cooked. Gerald Hirigoyen creates a dressing for them with lightly sweet Moscatel vinegar (made from Moscatel grapes) that's reduced to a honeyed syrup; white balsamic is a less expensive substitute.
Cost: $10.25More Quick Side Dishes
2 ounces almonds, chopped
1/4 cup extra-virgin olive oil
2 large shallots, thinly sliced
2 large garlic cloves, thinly sliced
2 tablespoons unsalted butter
5 large romaine lettuce hearts, halved lengthwise
Salt and freshly ground pepper
1 cup chicken stock
1/4 cup plus 2 tablespoons Moscatel vinegar or white balsamic vinegar
1/2 cup cilantro leaves
How to Make It
Preheat the oven to 375°. Spread the almonds on a pie plate and toast for about 7 minutes, until golden.
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.
In a skillet, boil the vinegar until reduced by half. Drizzle over the romaine, garnish with the almonds and cilantro; serve.
The cost of the recipe is based on the amount of each ingredient used.
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