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


Salsa Verde:


  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.