Garlic, thyme and pine nuts blended with extra virgin olive oil and Balsamic vinegar. Tossed with fresh-cut romaine lettuce!

Serves 6


1/2 c. extra virgin olive oil

2-1/2 tablespoons Balsamic vinegar

2 garlic cloves, peeled and sliced

1/2 t. dried thyme

1/4 c. pine (pignoli) nuts

salt and black pepper to taste

1 lg. head romaine lettuce, washed and dried with core intact

Combine all ingredients, except lettuce, in a blender container. Blend on medium speed till nuts are pulverized, then on medium-high speed till smooth and creamy.

Remove outer leaves of romaine. Lay lettuce on its side on a board, then starting at the tip, cut 1 inch off the tip and throw away. Now cut crosswise into 1 inch widths until you reach the core. Discard core. Place cut greens into a large bowl. Pour dressing over and toss gently to coat. Serve at once.

Notes: This dressing tastes similar to a Caesar dressing. Using a blender instead of a fork to blend makes it thick and creamy.

Select a fine quality pine nut; the smaller the better.

Pine or pignoli nuts are not actually nuts, but seeds (kernels) of particular species of pine cones.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free 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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