Chopped Hearts of Romaine with Salsa Verde

TOTAL TIME: 10 min
Prep: 10 min
Inactive Prep: --
Cook: --
 
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:
  • 2 oil-packed anchovies, chopped
  • 1 clove garlic, peeled
  • Juice of 1/2 a lemon
recipe tools

Directions

Toss the romaine with enough Salsa Verde to coat. Top with the pine nuts and shaved Parmesan.
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. Yield: About 1 cup.
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