Recipe courtesy of Debi Mazar and Gabriele Corcos

Chopped Hearts of Romaine with Salsa Verde

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


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:

  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. 
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Grilled Romaine

Romaine and Fennel Salad

Penne with Tuna and Wilted Romaine

Romaine Hearts with Greek Dressing

Chopped Romaine and Radicchio Salad

Romaine with Orange Cumin Dressing

Romaine Salad with Parmesan Vinaigrette

Romaine Salad with Parmesan Crisps