Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Biker Bash
Chopped Hearts of Romaine with Salsa Verde
Total:
10 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 3 hearts of romaine, chopped into bite-size pieces
  • Salsa Verde, recipe follows
  • 1/4 cup toasted pine nuts
  • Shaved Parmesan
Salsa Verde:
  • 3/4 cup extra-virgin olive oil
  • 1/3 cup fresh parsley leaves, roughly chopped
  • 1 tablespoon capers, drained
  • 2 oil-packed anchovies, chopped
  • 1 clove garlic, peeled
  • Juice of 1/2 a lemon

Directions

Toss the romaine with enough Salsa Verde to coat. Top with the pine nuts and shaved Parmesan.

Salsa Verde:

Add the olive oil, parsley, capers, anchovies, garlic and lemon juice to a food processor and blend until smooth. Can be kept refrigerated in a covered container for up to 3 days. 

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