Recipe courtesy of Rachael Ray

Romaine Hearts with Balsamic Vinaigrette and Garlic Crostini

Name: Romaine Hearts with Balsamic Vinaigrette and Garlic Crostini
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H3M0.000S
Total time: P0Y0M0DT0H18M0.000S
Yield: 4 servings
Cuisine: american
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; 1 cup pitted chopped kalamata olives; 2 canned anchovy fillets, rinsed and chopped

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Level: Easy
Total: 18 min

Prep: 15 min
Cook: 3 min

Yield: 4 servings

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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

Tapanade:

1 cup pitted chopped kalamata olives

2 canned anchovy fillets, rinsed and chopped

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.