Printable Area
Chopped Hearts of Romaine with Salsa Verde
Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011
- Total Time:
- 10 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 6 servings
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.
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.