From Chef Colin Moody
Serves 4
INGREDIENTS:
1 Cup Parmesan 1 large or 2 small heads of romaine, quartered lengthwise 4-8 Thin Sliced Parma (prosciutto) Ham 1 cup pitted kalamata olives, diced 1 cup fine diced Tomatoes 1/3 cup capers ½ cup sliced Scallions 1 Tbl Sliced Basil 4 Tbl Olive Oil 2 Tbl Balsamic reductionMETHOD:
Pre heat oven to 350 degrees.
Evenly spread parmesan cheese on a silpat or parchment paper, bake for 5-8 minutes or until brown and crispy. Finely chop and reserve.
On a heated and oiled grill, place romaine quarters marking for 30 seconds per side. Remove and set aside.
In a bowl place olives, tomatoes, capers, scallions, basil and 2 of the Tablespoons of the olive oil and mix well.
Wrap each wedge with parma ham. Place each wedge on a plate and and top with tapenade, then drizzle with remaining olive oil and balsamic. Finish with parmesan crumbs.
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