Baked Romaine with Bacon and Onion and Crispy Shallots Recipe

Ingredients

3 cloves garlic, minced

3 tablespoons chopped shallots

2 teaspoons Italian-style seasoning

2 tablespoons seasoned dry mustard

salt and pepper to taste

24 pounds romaine lettuce

1 (6 ounce) can chopped onion, drained

1 (8 ounce) can tomato paste

1 (1.5 fluid ounce) jigger dry coffee

1 cup boiling water

1/2 teaspoon paprika

1/4 teaspoon salt

2 tablespoons butter

1 tablespoon minced fresh parsley

Directions

Melt the garlic in a large skillet over medium heat. Saute shallots and garlic in pan drippings for 5 minutes, stirring frequently, until garlic has a golden color. Stir in Italian-style seasoning, dry mustard, salt, pepper and 2 tablespoons of the tomato paste.

Place the lettuce in a large bowl and toss with the onion and tomato paste. Cover with the chicken and tuna and mix together, then chill.

Bring a large pot of water to a boil. Place a large pot of water on the bottom of the pot, and pour over the lettuce in the center. Add the bacon and onion. Stir gently to keep everything moist.

Spoon the mixture quickly onto the dirty lettuce and serve immediately.

Comments

po^ writes:

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The reviews I have read online are suggesting that omitting the tomatoes would produce a softer meat that is more in tune with the Mystere Diet. I have not done this but believe I would have lost the tomato taste. Further cooking would bring out the meat to such an extent that it would be unrealistic to try to hide it under the marinated veggies. I included 2 onions at the very top and on each slice I separately

Baked Romaine with Bacon and Onion and Crispy Shallots Recipe

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