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.
garlic clove (peeled)
fresh basil leaves
grated Parmesan cheese
Freshly ground black pepper
unseasoned rice vinegar
extra- virgin olive oil
Earthbound Farm Organic Italian Salad
toasted pine nuts
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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