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Basil-Tomato Salad
Oven: at 425°F
Ingredients
- 1 recipe Lemon Vinaigrette, recipe below
- 1 small baguette or French roll
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small head green leaf lettuce, torn (6 cups)
- 3 cups fresh basil, torn
- 2 cups grape tomatoes, halved, or chopped plum tomatoes
- 1/2 cup pine nuts, toasted
- 2 ounces Parmesan cheese, shaved
Directions
1. Prepare Lemon Vinaigrette; set aside.
2. Preheat oven to 425 degrees F. Split baguette in half horizontally. In small bowl combine olive oil and garlic. Brush onto cut sides of baguette. Cut each bread piece lengthwise into 3 or 4 breadsticks. Place on baking sheet. Bake 3 to 5 minutes or until toasted. Transfer to wire rack; cool.
3. In large bowl combine lettuce and basil. In 3- to 4-quart glass canister or desired container layer greens, tomatoes, pine nuts, and cheese . Serve with breadsticks and Lemon Vinaigrette. Makes 6 servings.
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Tip:
*
Cut the whole baguette in half crosswise.
Lemon Vinaigrette
Ingredients
- 1/2 cup olive oil
- 1 teaspoon finely shredded lemon peel
- 1/3 cup lemon juice (1 large lemon)
- 4 cloves garlic, minced
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
In small screw-top jar combine olive oil, lemon peel, lemon juice, garlic, sugar, salt, and ground black pepper. Cover; shake well.
Wonderful dressing. Pine nuts have become very expensive. Try alternative nuts like cashew or slivered almonds.
8/4/2011 04:37:21 AM Report Abuse