Recipe courtesy of Rachael Ray
Save Recipe Print
Romaine Hearts with Balsamic Vinaigrette and Garlic Crostini
Total:
18 min
Prep:
15 min
Cook:
3 min
Yield:
4 servings
Level:
Easy
Total:
18 min
Prep:
15 min
Cook:
3 min
Yield:
4 servings
Level:
Easy

Ingredients

Tapanade:

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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Chicken Piccata with Lemon, Capers and Artichoke Hearts

Recipe courtesy of Robin Miller

Sauteed Red Cabbage

Recipe courtesy of Rachael Ray

Fish Fry

Recipe courtesy of Rachael Ray

Potatoes and Onions

Recipe courtesy of Rachael Ray

Heart-y Salad: Hearts of Romaine, Palm, and Artichoke

Recipe courtesy of Rachael Ray

Hearts of Romaine, Palm and Artichoke with Citrus Dijon Dressing

Recipe courtesy of Rachael Ray

Grilled Hearts of Romaine

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories