Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Watch how to make this recipe.
Chopped Hearts of Romaine with Salsa Verde
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- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 304
- Total Fat
- 31 g
- Saturated Fat
- 4 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 1 mg
- Sodium
- 95 mg
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 304
- Total Fat
- 31 g
- Saturated Fat
- 4 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 1 mg
- Sodium
- 95 mg
Ingredients
Salsa Verde:
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Directions
- Toss the romaine with enough Salsa Verde to coat. Top with the pine nuts and shaved Parmesan.
Salsa Verde:
Yield:
About 1 cup.
- 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.
