Table Talk with Chef Zachary Golper of Bien Cuit |
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Miso Ramen with Roasted Vegetables
Punch à la Romaine
Roasted Romaine, Vegetables and a Sweet Warm Egg Dressing
- 1 bag of 3 hearts of Romaine, cut lengthwise in half
- 24 grape tomatoes (based on 4 per plate) cut in half
- 4 small onions cut in quarters
- 18 crimini mushrooms cut in half
- 2 eggs slightly beaten
- 1/2 cup sugar
- 1/4 cup cider vinager
- 1/4 cup water
- Salt and pepper to taste
- 1 teaspoon Italian dressing
- Olive oil to grill the Romaine hearts
This is a great salad. Warm and hearty but fairly traditional with just a twist. The romaine even though roasted remains crisp but with a slight roasted flavor, served with warm roasted vegetables and a sweet non oil dressing which is a very different taste. It is a great side dish to almost any meal, fish, chicken or beef. It is easy and quick. This version will serve 6 people. I base this on my grocery store has bags of Romaine hearts 3 per bag and I got them in half so 6 it is.
- 1I like to make the dressing and set a side. For me I enjoy making it in a small tupperware, just shake and set away or a small baggie works as well. Add two eggs to the container, sugar, water, seasoning, cider vinager and shake. Set aside, this will be slightly warmed before serving.
- 2Now roasting the vegetables. Preheat the oven to 400. The tomatoes, onions and mushrooms are all small so they will not take long. On a cookie sheet lined with foil, place the vegetables, drizzle with olive oil and salt and pepper, lightly mix with your hands and bake at 400 for 15 minutes until the tomatoes start to burst, you want them soft but not over cooked. Once done remove and cover to keep warm.
- 3I like to grill the romaine on a grill. Just drizzle the halved romaine hearts with olive oil, salt and pepper and grill 1-2 minutes per side to get lightly brown. A grill pan also works, even a saute pan. The oven will get them too soft.
- 4Take your container of egg dressing, release the lid and microwave on power 3 or 4 for a minute, remove and stir or shake again, then another minute of 3 or 4. You want to warm the dressing but not over cook the egg. After two minutes it should be warmed and tempured but not cooked.
- 5Place the romaine on their plate, top with roasted vegetables and the egg dressing. Chopped bacon is also a great garnish I prefer it as is with just a little salt and pepper.
NOTE: Make the dressing the night before and just heat it up before serving. The vegetables can be roasted right on the grill if you are planning to grill dinner. A nice twist to a classic salad.