Romaine Chiffonade with Pesto Vinaigrette
2015-02-22- Cuisine: American
This recipe serves 8
Ingredients
- 1 purple onion
- 8 cups shredded romaine lettuce Lettuce, cos or romaine, raw
- 2 tbsp pine nuts Nuts, pine nuts, pignolia, dried
- 2 tbsp chopped fresh basil Basil, fresh
- 1 tbsp minced garlic Garlic, raw
- ¼ cup balsamic vinegar Vinegar, balsamic
- ½ tsp salt Salt, table
- ½ tsp cracked black pepper Spices, pepper, black
- ½ cup olive oil Oil, olive, salad or cooking
Method
Step 1
Cut onion into thin slices, and separate into rings. Combine onion and lettuce in a large bowl. Process pine nuts and next 5 ingredients in a blender until smooth, stopping to scrape down sides. Turn blender on high; add oil in a slow, steady stream. Pour over lettuce and onions; toss gently. serve immediately.
[tips]
Recipe Type: buffet, Easy, Nuts, Salad, Vegetarian
Ingredients: balsamic vinegar, chopped fresh basil, cracked black pepper, minced garlic, olive oil, pine nuts, purple onion, Salt, shredded romaine lettuce
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