Romaine is cut in half lengthwise and grilled over an open flame. It is served with pineapple, pomegranate chipotle salsa with quartered lemons for presentation. The romaine salsa dish is placed in a blue dish on a grey-blue background and is accompanied by red wine in vintage glasses. Photographed using strobe lighting.
© 2018 Barbara Wrigley McDevitt ~ Minneapolis, Minnesota based Freelance Food Photographer