This recipe is adapted from the Junior League of Colorado Cookbook entitled Creme de Colorado. It is a long-time family favorite. The dressing is superb, so light and works perfectly with the simple ingredients. This calls for Pine Nuts, which are horribly expensive these days. I use them for a lot of different recipes, so I buy mine at Costco and keep them in the freezer to retain their freshness. Be careful toasting them for this recipe... they can burn quickly!
Pine Nut Salad
Serves 6
1/3 cup pine nuts, carefully toasted golden brown
2 large cloves garlic, smashed with 1 tsp salt
1 tsp Dijon mustard
2 TBS white wine vinegar
1/2 cup olive oil, good quality
1 large head Romaine lettuce, torn into bite sized pieces
Freshly ground pepper
1/3 cup freshly grated parmesan cheese
Smash garlic cloves in the bottom of a small bowl with a fork. Add salt and smash until the cloves form a paste. Add the mustard and vinegar. Slowly drizzle in olive oil and whisk to emulsify.
In a large bowl, tear Romain pieces, add toasted pine nuts and black pepper. Add salad dressing and toss thoroughly. Add cheese and toss lightly. Serve right away.
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