Recipe courtesy of Rachael Ray
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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.

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