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Romaine Hearts with Balsamic Vinaigrette




Source of Recipe


rachel ray and gilly at rc


List of Ingredients




8 slices day old crusty bread, cut on an angle
2 cloves garlic, crushed
Tapanade, recipe follows
Extra-virgin olive oil, for drizzling plus 1/2 cup
2 hearts romaine lettuce
3 tablespoons balsamic vinegar
1/2 teaspoon dried thyme leaves, eyeball it
1/2 teaspoon dried oregano leaves, eyeball it
1/2 teaspoon freshly ground black pepper


Recipe



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:
1 cup pitted chopped kalamata olives
2 canned anchovy fillets, rinsed and chopped

In a small bowl combine the olives and anchovies.