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Receta Romaine Hearts With Balsamic Vinaigrette, Garlic Crostini
by Global Cookbook

Romaine Hearts With Balsamic Vinaigrette, Garlic Crostini
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  Raciónes: 4

Ingredientes

  • 8 slc day-old crusty bread cut on an angle
  • 2 x cloves garlic cloves crushed
  •     Tapanade (listed below)
  •     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

  1. 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.
  2. 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.
  3. 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.
  4. Tapanade: In a small bowl combine the olives and anchovies.
  5. This recipe yields 4 servings.