Romaine Chiffonade with Pesto Vinaigrette


 This recipe serves 8


  • 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


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.


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