Best Romaine Hearts With Balsamic Vinaigrette And Garlic Crostini Recipes

TOMATO, CAPER AND GARLIC CROSTINI

Tomato, Caper and Garlic Crostini image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 thick slices Italian bread, crusts removed
1/4 cup red wine vinegar
6 tablespoons tomato paste
2 tablespoons warm water
2 tablespoons capers
2 cloves garlic
1 bunch Italian flat-leaf parsley
1/2 cup extra-virgin olive oil
Salt and fresh ground black pepper
6 thinly sliced pieces Italian bread, brushed with extra-virgin olive oil and toasted

Steps:

Tear the 3 thick slices of Italian bread into small 1-inch chunks and place in a medium mixing bowl. Add the red wine vinegar and toss to coat the bread and allow to soak for 10 minutes.
In a small bowl, add the tomato paste and mix in 2 tablespoons of warm water to dilute. Set aside.
Into the bowl of a food processor, add the capers, garlic, parsley and olive oil until you get a coarse chop. Add the soaked bread and tomato paste and mix until all the garlic is finely chopped. Season with salt and pepper, to taste.
Spread the mixture onto the toasted crostini slices and serve.

ROMAINE HEARTS WITH SOURDOUGH CROUTONS AND PARMESAN

Romaine Hearts With Sourdough Croutons and Parmesan image

There is a tangy lemon vinaigrette that coats the leaves and mixes with the Parmesan cheese to make a lovely salad adorned with the sourdough croutons which provide crunch and a good garlic flavor! Adapted from Fields of Greens restaurant cookbook.

Provided by Sharon123

Categories Salad Dressings

Time 18m

Yield 4 small salads(2 large)

Number Of Ingredients 12

Ingredients

2 heads romaine lettuce
1 -2 garlic clove, finey chopped
extra virgin olive oil
4 thick slices sourdough bread, cut into 1-inch cubes (about 1 cup)
8 large olives, pitted, coarsely chopped (Gaeta or Nicoise olives are good)
1/3 cup parmesan cheese, grated (1 oz.)
pepper
1/2 teaspoon lemon zest, minced
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, finely chopped
5 tablespoons extra virgin olive oil

Steps:

Discard the tough outer leaves from the romaine and use the whole leaves and hearts. Wash the leaves and dry them in a spinner, or pat dry with a towel. Wrap loosely in a damp towel and refrigerate.
Preheat the oven to 375*F.
Add the garlic to 1 tbls. olive oil and toss with the cubed bread. Spread the cubes on a baking sheet and bake for 7-8 minutes, until golden brown. Set aside to cool.
To make the vinaigrette:.
Combine everything but the oil, then whisk it inches The dressing should be very lemony and bright. This makes about 1/2 cup.
When you are ready to serve the salad, place the lettuce in a large bowl. Add the olives and toss with the vinaigrette, coating all of the leaves.
Add the croutons and Parmesan cheese and toss again. Sprinkle with freshly ground black pepper and serve. Don't forget to enjoy! :).

Nutrition Facts : Calories 3212.5, Fat 39.9, SaturatedFat 9.1, Cholesterol 7.3, Sodium 5616.2, Carbohydrate 590.4, Fiber 31.5, Sugar 30.3, Protein 127.6