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Roasted Romaine Lettuce with Bagna Cauda

Prep Time: 45
Cook Time: 20
Prepare oven according to Mugnaini’s High Roasting Environment, 625-675˚F


Bagna Cauda:

1 cup olive oil
Zest of 3 lemons
4 garlic cloves thinly sliced
1 teaspoon chopped capers
6 anchovy fillets, lightly chopped
1⁄2 cup chopped parsley
3 tablespoons grated Parmesan

3 heads romaine hearts, cut in half lengthwise
Assorted sprouts like onion sprouts, alfalfa sprouts, pea shoot or radish sprouts
Kosher salt to taste
Fresh black pepper to taste


Bagna Cauda: Combine oil, lemon zest, garlic, capers, anchovy, parsley and Parmesan in a small saucepan and gently warm to the touch. Remove from heat and let sit in a warm place for at least 1 hour. Have the dressing ready before grilling lettuce.

Bring the oven to a high temperature, roasting environment (625-675°); place the romaine halves on a sheet pan or roasting tray and push into the oven close to the embers and fire. Roast for 2 minutes, remove the lettuce from the oven and spoon some of the Bagna Cauda over the roasted lettuces. Let them sit for 3 minutes and then transfer to plates, spoon the remainder of the Bagna Cauda over the plated lettuce and cover with the sprouts and top with salt and pepper to taste.

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