Recipe courtesy of Debi Mazar and Gabriele Corcos
Total:
10 min
Prep:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Salsa Verde:

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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