Chopped Hearts of Romaine with Salsa Verde

By pattie_d

Ingredients

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

Preparation

Step 1

Toss the romaine with enough Salsa Verde to coat. Top with the pine nuts and shaved Parmesan

Add the olive oil, parsley, capers, anchovies, garlic and lemon juice to a food processor and blend until smooth. Can be kept refrigerated in a covered container for up to 3 days. Yield: About 1 cup.