Recipe courtesy of Gabriele Corcos and Debi Mazar
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. 

IDEAS YOU'LL LOVE

Grilled Hearts of Romaine

Recipe courtesy of Ellie Krieger

Romaine Hearts with Greek Dressing

Recipe courtesy of Ellie Krieger

Grilled Romaine

Recipe courtesy of Alton Brown

Skewered Mozzarella Balls in Romaine

Recipe courtesy of Michael Chiarello

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here