Grilled Romaine with Black and White Sauces
Ingredients
- 2 hearts of romaine
- 4 ounces creme fraiche
- 1 teaspoon finely grated lemon zest and juice of half lemon
- 1 small garlic clove, minced
- 1 cup aged balsamic vinegar
- Extra-virgin olive oil
- Salt and coarsely ground black pepper
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