Romaine Hearts With Balsamic Vinaigrette, Garlic Crostini

Recipe Ingredients

8		Day-old crusty bread - cut on an angle
2		Garlic cloves - crushed
		Tapanade - (listed below)
		Extra-virgin olive oil - for drizzling plus
1/2 cup	118ml	Extra-virgin olive oil
2		Romaine lettuce hearts
3 tablespoons	45ml	Balsamic vinegar
1/2 teaspoon	2.5ml	Dried thyme leaves
1/2 teaspoon	2.5ml	Dried oregano leaves
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Tapanade
1 cup	146g / 5.1oz	Chopped pitted kalamata olives
2		Canned anchovy fillets - rinsed, chopped

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C22) - from the TV FOOD NETWORK

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