Pistachio nut vinaigrette served over crisp leaf lettuce! Perfect for the holidays!

Serves 5

5 T. extra virgin olive oil

2 T. white wine tarragon vinegar

couple dashes garlic powder

20 whole pistachio nuts, shelled and crushed to a paste

salt to taste

1 med. head green leaf lettuce, washed, crisped and torn into a little larger than bite-size pieces

freshly ground black pepper

In small bowl combine olive oil, vinegar and garlic powder. Stir with fork or wire whisk till thickened. Add nut paste; stir till thoroughly incorporated, then salt to taste.

Place greens in salad bowl. Pour dressing over; toss to coat; sprinkle with freshly ground black pepper and serve.

Notes: If using a large head of lettuce, then make more dressing.

Crush nuts to a paste by using a mortar and pestle, or place in plastic bag; pound with flat side of hammer-head till crushed, then pour onto plastic board and roll and pound repeatedly with rolling-pin till a paste is achieved.

You guessed it by the name, I developed this salad one year at Christmas.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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