Recipe courtesy of Debi Mazar and Gabriele Corcos

Chopped Hearts of Romaine with Salsa Verde

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 6 servings
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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


  1. Toss the romaine with enough Salsa Verde to coat. Top with the pine nuts and shaved Parmesan.

Salsa Verde:

Yield: About 1 cup.
  1. 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.