Recipe for Romaine Hearts with Balsamic Vinaigrette, Garlic Crostini 
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Yield:
4
Ingredients:
Amount Ingredient
8 slc day-old crusty bread cut on an angle
2 x cloves garlic cloves crushed
Tapanade (listed below)
Extra-virgin olive oil for drizzling plus
1/2 cup extra-virgin olive oil
2 x romaine lettuce hearts
3 tbl balsamic vinegar
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp freshly-ground black pepper
----------------- TAPANADE ----------------
1 cup chopped pitted kalamata olives
Instructions:
Instructions: 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: In a small bowl combine the olives and anchovies.

This recipe yields 4 servings.

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