Baby Romaine With Garlic Parmesan Vinaigrette and Leek and Anchovy Crostini

Baby Romaine With Garlic-Parmesan Vinaigrette and Leek and Anchovy Crostini

Baby Romaine With Garlic-Parmesan Vinaigrette and Leek and Anchovy Crostini

By Food & Wine
1 hour 30 minutes

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Details
  • Servings:   6
  • Calories:   294
  • Protein:   3g
  •  
  • Fiber:   3g
  • Sugar:   3g
  • Carb Total:   8g
  •  
  • Trans Fat:   0g
  • Saturated:   4g
  • Fat Total:   29g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   starter
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Cuisine
  • italian
Comments
Ingredients
  • 1 lemon
  • 2 medium (8-ounce) leeks, rinsed thoroughly
  • ¾ cup extra-virgin olive oil, divided
  • 1 teaspoon kosher salt
  • Black pepper, to taste
  • 1 ½ cups lower-sodium chicken stock
  • 20 (5-inch) thyme sprigs
Instructions

Baby Romaine With Garlic-Parmesan Vinaigrette and Leek and Anchovy Crostini serves 6 original recipe by Food & Wine.

View original preparation instructions

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