|
4 tbsps |
Filippo Berio Extra Virgin Olive Oil |
60 ml |
|
2 |
cloves garlic, minced, divided |
2 |
|
4 slices |
(1/2 inch thick) Italian bread,
about 4 inches in diameter |
4 slices |
|
1 |
small head romaine lettuce |
1 |
|
1/2 cup |
Lindsay Pitted Ripe Olives, drained, halved |
120 ml |
|
1 |
large ripe tomato, seeded, diced |
1 |
|
1 cup |
canned great northern or cannelini beans, rinsed, drained |
240 ml |
|
2 tbsp |
balsamic vinegar |
30 ml |
|
1/2 tsp |
salt |
2.5 ml |
|
1/2 tsp |
freshly ground black pepper |
2.5 ml |
|
2 tbsp |
sliced fresh basil leaves (optional) |
30 ml |
Directions:
- Combine 1 tbsp of the Filippo Berio Extra Virgin Olive Oil and 1 clove garlic; brush over both sides of bread slices.
- Grill bread 2 to 3 minutes per side in a ridged grill pan or broil 1 to 2 minutes per side until lightly toasted.
- Reserve outer leaves of lettuce. Tear or chop enough of the inner leaves to measure 6 cups. In a large bowl, combine torn lettuce, Lindsay Pitted Ripe Olives, tomato and beans.
- Cut grilled bread into cubes; add to lettuce mixture.
- Combine remaining 3 tbsps Filippo Berio Extra Virgin Olive Oil, remaining clove garlic, vinegar, salt and pepper; mix well. Add to lettuce mixture; toss well.
- Arrange outer leaves of lettuce on four serving plates; top with salad. Sprinkle basil over salads, if desired.
Recipe courtesy of Filippo Berio and Lindsay Brand California Olives
Click here to download as a pdf file
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