
Music Inspiration: “The Way I Am” by Charlie Puth
Prep: 10 mins
Completion: 15 mins
Serves: 6
Ingredients:
Romaine Lettuce, set of 3 whole heads
Tri-Colored Cherry Tomatoes cut in half, ½ cup
Sweet Peppers, yellow and red, sliced thin, ½ cup
Minced Garlic 2 TBSP
Fresh Herbs of Parsley and Chives chopped, 2 TBSP
Micro Pea Shoots, small bunch
One Lemon
Olive Oil, approx. 3-4 TBSP for drizzling
Kosher Salt and Cracked Black Pepper to taste
Optional: Blue Cheese crumbles and Crispy Bacon Pieces
Let’s Get Cooking:
Start by cleaning and drying Romaine whole heads of lettuce, disposing of any outer leaves that are brown or decaying.
Cut lengthwise down the Romaine so that you are left with two halves. Do this to all 3 heads of Romaine, yielding 6 halves. Place them on serving platter.
Next, sprinkle on top of all the Romaine halves the tomatoes, sliced sweet peppers, garlic, and chopped Herbs.
Cut the fresh Lemon in half, remove seeds, and squeeze the lemon juice out with hands to drizzle onto each of the 6 Romaine halves.
Drizzle Olive Oil next onto each. Ratio is generally 2:1 Oil to Lemon Juice. This can be adjusted to your taste preference if you like it more lemony (acidic) or milder with a little more olive oil drizzle.
Season lightly with Kosher Salt and Pepper to taste.
Top each Romaine half with Pea Shoot Greens and Serve! Enjoy!