Posted in GREEN, MY ITALIAN, SALADS

CREAMY PINE NUT SALAD

CREAMY PINE NUT SALAD
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.

Author:

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Recipes By Request™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. WW PREMIUM CONTENT™. 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™.