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
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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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