Italian Salad with Basil Vinaigrette
Serves 4
Inspired by the quintessential Italian sauce — pesto — this dressing is sure to become one of your favorites. Make a double or triple recipe; the vinaigrette will keep up to a month in the refrigerator.
Vinaigrette:
1 small shallot, peeled
1 small garlic clove, peeled
1/2 cup fresh basil leaves
1 tablespoon pine nuts
1 tablespoon grated parmesan cheese
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unseasoned rice vinegar
1/3 cup extra-virgin olive oil
Salad:
10 ounces Earthbound Farm Organic Italian Salad
1/4 cup toasted pine nuts
1/2 cup diced ripe tomatoes
Shaved parmesan cheese, to taste
Purée all the vinaigrette ingredients (except the oil) in a blender. With the machine running, add the oil in a slow, thin stream to emulsify.
Pour the dressing into a large bowl and add the lettuce, tossing to coat.
Divide the greens between 4 plates and top with a scattering of nuts, tomatoes, and cheese. Serve immediately.
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