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Grilled Romaine “Vinaigrette”


1          Head romaine

½         Bunch Parsley (blanched & shocked)

6          oz Spinach       (blanched & shocked)

3          oz Apple cider vinegar

Salt & white pepper TT


  1. Place water on to boil (taste like the ocean)
  2.  Make shocking station
  3.  Trim off any bad leaves from romaine, slice length wise
  4. Brush with oil and season
  5. Grill until wilted and good grill marks
  6. Blanch the parsley and the spinach
  7. Place all greens into vita-prep blend until smooth like butter
  8. Season with vinegar and salt TT


Other lettuces and greens may be substituted


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