Romaine Hearts with Black Olive Vinaigrette

This recipe makes almost double the amount of vinaigrette needed for three romaine hearts, but it will keep for a week in the refrigerator. Try this salad with the Pappardelle with Creamy Pink Wild Mushroom Sauce. 


Serves: 8

Ingredients

  • 1 cup pitted Kalamata olives, rinsed, patted dry, and chopped
  • 1/4 cup red wine vinegar (I substituted balsamic)
  • 1 Tbsp. Dijon mustard
  • 3/4 cup extra-virgin olive oil
  • 1 large shallot, finely diced (I used 2)
  • 1 tsp. chopped fresh thyme
  • Kosher salt and freshly ground pepper
  • 3 hearts of romaine, cut into 2-inch pieces
  • 1/2 cup freshly grated Parmigiano-Reggiano 

  1. In a food processor or blender, puree the olives, vinegar, and mustard. While processing, drizzle in the olive oil so it forms a thick, uniform emulsion. Transfer to a medium bowl, stir in the shallot and thyme, and season with salt and pepper to taste, about 1 tsp. and 1/2 tsp. respectively.
  2. Put the romaine in a large bowl. Toss with enough of the vinaigrette to lightly coat the lettuce. Sprinkle each serving with some of the Parmigiano and serve.

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