This is more of an idea than a recipe.
Create an attractive side salad using a romaine leave as a boat to hold the ingredients.
Reducing balsamic vinegar leaves you with a syrupy drizzle. It's tasty and also a healthy alternative to regular salad dressings. There are many good balsamic vinegars to choose from. I like to have a variety of flavoured balsamic vinegars in my pantry...my favourites are fig and pear or blueberry.
Ingredients - for 4 boats:
- 1 fresh heart of romaine lettuce, this is the inside smaller leaves of the head of romaine
- 1 cup finely chopped lettuce
- 2 cups your choice fresh vegetable, chopped fine (cucumber, celery, radish, carrots, onions, avacado)
- cherry tomatoes
- feta or blue cheese, crumbled
- 3/4 cup good quality balsamic vinegar
Method:
- Cut core off the end of the heat of romaine separating leaves. Wash, dry and place in a bag in fridge for at least an hour to get cold and crisp.
- Chop up your choice of salad ingredients and combine with the chopped lettuce.
- Pour balsamic vinegar into a small saucepan. Over medium, heat until it begins to bubble. Turn to low and allow balsamic vinegar to reduce to about 1/2. As it reduces it will become more of a light syrup.
- While balsamic is reducing, lay your chilled lettuce leaf boats on serving dish and fill with chopped salad ingredients, and top with tomotos and cheese of your choice.
- Drizzle warm balsamic reduction over salads and serve immediately.