Photo: Romaine Hearts with Balsamic Vinaigrette and Garlic Crostini Recipe
Ingredients
- 8 slices day old crusty bread, cut on an angle
- 2 cloves garlic, crushed
- Tapanade, recipe follows
- Extra-virgin olive oil, for drizzling plus 1/2 cup
- 2 hearts romaine lettuce
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon dried thyme leaves, eyeball it
- 1/2 teaspoon dried oregano leaves, eyeball it
- 1/2 teaspoon freshly ground black pepper
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:
1 cup pitted chopped kalamata olives
2 canned anchovy fillets, rinsed and chopped
In a small bowl combine the olives and anchovies.
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By amyia_3022791
Acworth, GA
on March 13, 2006
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I really enjoyed this recipe and would make it again. It is very easy and very good. Thank you!
By amyim2712589
., NY
on March 09, 2006
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I thought I would like this, and it was rather easy to do. But, the result was pretty putrid and I would not recommend it.
By srseeker_4902145
San Antonio, TX
on March 07, 2006
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This wasn't much of a recipe, but the tapenade wasn't bad (it's olives and oil really and the vinagrette's spices were okay - just too much EVOO. I ended up adding some more ingredients to the salad, since it was really just lettuce and bread.
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