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Over the past couple of days, Madie and Kenny, two kind readers of my blog, left incredibly complimentary comments on an older post (Cooking for a Crowd: A Simple Summer Meal). As a way of thanking them for their very encouraging words, I’m immediately following through with a quick follow-up post, as Madie urged me to do, which includes the recipe for a yummy mixed green salad with Parmesan dressing (another adaptation from an old Food & Wine book). Everyone I serve it to loves it, and I hope it might come in handy in the event you plan to serve a summer meal to a crowd this weekend. I also promise to follow through with other follow-up posts on chef Kuntal’s healthy Indian-inspired dishes in the coming weeks. Thanks so much to both Madie and Kenny for contributing your kind thoughts. I would love to hear more from you in the future.
Mixed Green Salad with Parmesan Dressing
1/3 cup Tbsp fresh grated Parmesan
1/3 cup fresh basil leaves
4 Tbsp pine nuts
1 tsp minced garlic
1 cup olive oil
7 tsp balsamic vinegar
12-14 cups organic mixed baby greens
- Toast the pine nuts on a cookie sheet under the broiler for 3 minutes.
- In a blender or food processor, pulse the Parmesan, basil, 3 Tbsp of the pine nuts and the garlic until pureed. Slowly pour in the oil, processing continuously. Then add the vinegar until blended.
- In a bowl (or two), toss half the dressing with the greens and sprinkle with remaining pine nuts.
Cover and save the remaining dressing in the fridge for later use.