- Level: Easy
- Total: 18 min
- Prep: 15 min
- Cook: 3 min
- Yield: 4 servings
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.
Tapanade:
- In a small bowl combine the olives and anchovies.
