Chopped Hearts of Romaine with Salsa Verde

To be honest, Italians don’t care about salad. It is usually seved as a side and never, ever ordered instead of pasta or steak like they do here in the states. This salad is an easy way to make something typically boring more appetizing. My mom used to badger me to eat my salad when I was younger. I needed my vegetables, you know the drill. When I grew up, her nagging stayed with me and I came up with a tasty salad that I actually enjoy eating. This is fresh and has a wonderful taste.

INGREDIENTI

Chopped Hearts of Romaine Salad

Prep TIme: 5 mins/ Serves: 6

3 hearts of romaine, chopped into bite size pieces
Salsa Verde, recipe follows
1/4 cup toasted pine nuts
Shaved Parmesan

Salsa Verde

Prep Time: 5 mins/ Yields: 1 cup

2 oil packed anchovies chopped
1 tablespoon capers, drained
1/3 cup parsley, roughly chopped
Juice of half a lemon
1 clove garlic, peeled
3/4 cup extra virgin olive oil

Chopped Hearts of Romaine Salad

1.

Toss romaine with enough dressing to coat. Top with pine nuts and shaved Parmesan.

Salsa Verde

1.

Add all ingredients to a food processor and blend until smooth. Can be kept refrigerated in a covered container for up to 3 days.