Spinach and Basil Salad With Pine Nut Dressing

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READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • Dressing
  • 1 14
    cups pine nuts, toasted (about 6 1/2 oz.)
  • 12
    beaten egg 2 t. minced shallot (or green onion)
  • 34
  • 12
  • 3
    tablespoons balsamic vinegar (or red wine vinegar)
  • salt & freshly ground black pepper
  • Salad
  • 1 14
    lbs spinach, stemmed
  • 1
    small bunch basil, stemmed
  • 3
    tablespoons water (optional)
  • 4
    ounces piece parmesan cheese, cut into shavings with a vegetable peeler
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DIRECTIONS

  • Dressing:.
  • Puree 1/2 cup pine nuts in processor; add egg, shallot and lemon juice and puree.
  • Gradually add oil and vinegar alternately through feed tube and blend until smooth; season to taste with salt and pepper.
  • (Can be prepared 1 day ahead. Cover and refrigerate.).
  • Salad:.
  • Toss spinach and basil in large bowl .
  • Thin dressing with water if desired and spoon enough dressing over greens to season to taste and toss.
  • Divide greens among plates, top with cheese and remaining pine nuts and serve.
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