Ingredients

• 3 hearts of romaine, chopped into bite-size pieces
• Salsa Verde, recipe follows
• 1/4 cup toasted pine nuts
• Shaved Parmesan
• 3/4 cup extra-virgin olive oil
• 1/3 cup fresh parsley leaves, roughly chopped
• 1 tablespoon capers, drained
• 2 oil-packed anchovies, chopped
• 1 clove garlic, peeled
• Juice of 1/2 a lemon

Browse by ingredient

Instructions

1. Toss the romaine with enough Salsa Verde to coat. Top with the pine nuts and shaved Parmesan.
2. 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.