Recipe courtesy of Rachael Ray
Romaine Hearts with Balsamic Vinaigrette and Garlic Crostini
Total:
18 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
18 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Tapanade:

Directions

Toast bread in hot oven or under broiler. Rub toast with crushed garlic top with tapanade and drizzle with extra-virgin olive oil. 

Place vinegar in a bowl and whisk in 1/2 cup extra-virgin olive oil in a slow stream to combine. Add seasonings and pepper and whisk again to distribute the herbs and spice throughout the dressing. 

Quarter each romaine heart lengthwise and trim away core. Arrange 1/2 heart, 2 trimmed quarters, on each of 4 serving plates. Top lettuce with 2 garlic toasts. Drizzle toasts and lettuce with 1/4 of the prepared dressing and serve.

Tapanade:

In a small bowl combine the olives and anchovies.

IDEAS YOU'LL LOVE

Heart-y Salad: Hearts of Romaine, Palm, and Artichoke

Recipe courtesy of Rachael Ray

Hearts of Romaine, Palm and Artichoke with Citrus Dijon Dressing

Recipe courtesy of Rachael Ray

Grilled Hearts of Romaine

Recipe courtesy of Ellie Krieger

Romaine Hearts with Lemon Chive Vinaigrette

Recipe courtesy of Rachael Ray

Romaine Hearts with Lemon Chive Vinaigrette

Recipe courtesy of Rachael Ray

Chopped Hearts of Romaine with Salsa Verde

Recipe courtesy of Debi Mazar|Gabriele Corcos

Romaine Hearts with Red Pepper Vinaigrette

Recipe courtesy of Rachael Ray

Romaine Hearts with Strawberry Balsamic Vinaigrette

Recipe courtesy of Rachael Ray

Romaine Hearts with Greek Dressing

Recipe courtesy of Ellie Krieger

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking