Sweet and tangy balsamic strawberries over charred hearts of Romaine lettuce
Recipe of the Week
Strawberry Balsamic Bliss over Charred Romaine
2 heads Romaine lettuce hearts,sliced lengthwise
2 tablespoons olive oil
1-1/2 cups sliced fresh strawberries
1 cup balsamic vinegar
1/4 cups sugar
1/2 cups crumbled feta or bleu cheese
Strawberry Balsamic Bliss
On your BULL side burner, boil the balsamic, sugar and 1/2 cup of the sliced strawberries. Once boiling, turn heat to medium and let it simmer so that it slightly thickens. Remove and place in your BULL refrigerator to chill while you char the romaine.
Take the romaine lettuce hearts cut in half lengthwise and brush each half with olive oil, then place them with the cut sides face down on the medium heated grill. When the lettuce hearts begin to char, use a pair of BULL tongs to gently flip them over. Remove the lettuce from the grill once the leaves begin to wilt.
Serve immediately while hot by placing whole heads of lettuce on a platter, drizzle with the Strawberry Balsamic Bliss, and spread the remaining sliced strawberries and feta or bleu cheese crumbles over the top.