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Ingredientes
- 8 slc day-old crusty bread cut on an angle
- 2 x cloves garlic cloves crushed
- Â Â Tapanade (listed below)
- Â Â Extra-virgin extra virgin olive oil for drizzling plus
- 1/2 c. extra-virgin extra virgin olive oil
- 2 x romaine lettuce hearts
- 3 Tbsp. balsamic vinegar
- 1/2 tsp dry thyme leaves
- 1/2 tsp dry oregano leaves
- 1/2 tsp freshly-grnd black pepper
- 1 c. minced pitted kalamata olives
- 2 x canned anchovy fillets rinsed, minced
Direcciones
- Toast bread in warm oven or possibly under broiler. Rub toast with crushed garlic, top with tapanade and drizzle with extra-virgin extra virgin olive oil.
- Place vinegar in a bowl and whisk in 1/2 c. extra-virgin extra virgin olive oil in a slow stream to combine. Add in 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 270 | 93% |
| Total Fat 30.44g | 38% |
| Saturated Fat 4.21g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 374mg | 16% |
| Potassium 30mg | 1% |
| Total Carbs 4.25g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.8g | 1% |
| Protein 0.96g | 2% |
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