Pine Nut Salad
Servings: 6
IngredientsPreparation
  • 1/4 cup [60 mL] pine nuts
  • 2 cloves garlic
  • 1 cup [250 mL] water
  • 1/4 teaspoon [1 mL] salt
  • 1 teaspoon [5 mL] Dijon mustard
  • 2 tablespoons [30 mL] white wine vinegar
  • 1/2 cup [125 mL] virgin olive oil
  • 1 large head Romaine lettuce, torn into pieces
  • Freshly ground black pepper
  • 1/4 cup [60 g] coarsely shredded Parmesan cheese
  • Roast pine nuts under preheated broiler watching carefully until golden brown.
  • Set aside.
  • Into a small saucepan, boil garlic in water for 10 minutes; drain.
  • Into a large salad bowl, mash together drained garlic and salt into a paste.
  • Whisk in Dijon mustard and white wine vinegar.
  • Slowly pour in olive oil, into a thin stream, whisking until oil is emulsified.
  • Add Romaine pieces; toss well and season to taste with freshly ground black pepper.
  • Sprinkle salad with shredded Parmesan cheese and reserved golden pine nuts, and serve.