Using 4-inch long pieces of butcher's twine, tie each head of romaine at two points, one near the top, one near the bottom.
In a large Dutch oven, cook the bacon until crispy in the oil. Add the shallots, cook for 2 minutes. Place the 6 tied heads of romaine into the pan, gently moving them around, cook for 1 minute. Add the wine and vinegar, reduce 1 minute. Pour on the stock, bring to a boil, cover and simmer for 20 minutes, stirring occasionally. Season to taste with salt and pepper. Carefully place each romaine head on a serving plate and serve immediately.
This recipe yields 6 braised baby heads of lettuce.
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