Romaine and Celery with Salsa Verde Dressing

• 2 heads romaine lettuce, tough outer leaves discarded and the rest torn into bite-size pieces
• 1/2 bunch celery, thinly sliced, leaves included
• 1 cup Garlic Croutons (page 119)
• 1/4 cup Salsa Verde (recipe follows)
• 1/4 cup salted capers, soaked in warm water for 10 minutes and drained
• 1 cup fresh parsley leaves
• 3/4 cup olive oil
• Juice from 1 lemon
• 1/4 teaspoon crushed red pepper flakes
• 2 anchovy fillets packed in oil
• 2 teaspoons salt
• (makes 1 cup)

1. Combine the romaine, celery, and croutons in a large mixing bowl.
2. Dress with the salsa verde, making sure to lightly toss the greens but thoroughly incorporate the dressing.
3. Combine the capers, parsley, olive oil, lemon juice, red pepper flakes, anchovies, and salt in a blender.
4. Blend on low speed just until well chopped but still somewhat coarse.

outer, celery, garlic, salsa, salted capers, parsley, olive oil, lemon, red pepper, anchovy, salt

Taken from www.epicurious.com/recipes/food/views/romaine-and-celery-with-salsa-verde-dressing-389605 (may not work)