To shred the romaine, stack the leaves; then roll up lengthwise and slice crosswise. This is known as a chiffonade. Serve with ham, pork, or chicken.
Cooking Light MAY 2000
Melt 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add onion, celery, and thyme; sauté 5 minutes or until tender. Add peas, broth, sugar, and salt, and bring to a boil. Reduce heat, and simmer 15 minutes or until peas are tender.
Stir in 1/2 teaspoon butter, lettuce, and parsley. Remove from heat, and sprinkle with pepper.
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