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Photo credit: Jed mcQuown

by AnDreW FeinsTone

grilleD

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sAlAD

INGrEDIENtS 3 heads of romaine hearts 1 lemon 1/4 cup olive oil caesar Dressing (recipe follows)

DIrECtIONS

  • 1.

    Wash romaine hearts and dry, then cut in half in place on sheet pan.

  • 2.

    Zest and juice lemon, combine with oil and drizzle over romaine hearts.

  • 3.

    Preheat grill and carefully place on grill, turning when warmed through and lightly charred around the edges, 2 minutes. Place on platter and drizzle with caesar dressing and Parmesan cheese.

For the Caesar Dressing 6 cloves garlic minced 1 tablespoon Dijon mustard 2 lemons, juiced 4 anchovy fillets salt Freshly ground pepper 1/2 cup olive oil

1. combine garlic, mustard, lemon juice, anchovies, salt, and pepper and blend together. slowly whisk in your olive oil until thick.

boscos brewing company brewmaster, Chuck Skypeck, recommends pairing the grilled baby Artichokes with Ghost river Golden Ale, one of boscoshandcrafted beers.

Andrew Feinstone co-founded Boscos Brewing Company in 1992 with partner Jerry Feinstone. The first Boscos, located in Germantown and “Tennessee’s Original Brewpub,” was the first on-premise craft brewery in Tennessee. Additional breweries were opened in Nashville in 1996, Memphis in 2000, and Little Rock, Arkansas in 2004.

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