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Mixed Greens with Heirloom Tomatoes, Pesto Dressing and Pine Nuts
Mixed Greens with Heirloom Tomatoes, Pesto Dressing and Pine Nuts

Recipe courtesy of Executive Chef Renato DePirro of Ristorante Cavour

Ingredients

Salad:

  • 8 long, very thin slices of cucumber
  • 6 ounces of favorite salad mix
  • 8 ounces baby heirloom tomatoes, sliced in half
  • 4 teaspoons toasted pine nuts
  • 4 Grissini breadsticks

Dressing:

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon Champagne
  • 1 cup basil leaves
  • 1 clove of garlic
  • 1 tablespoon grated Parmesan Reggiano
  • Salt and pepper to taste
     

Instructions

  1. Place all ingredients for the dressing in a blender and blend until smooth.
  2. Take 2 thin slices of cucumber and bend each of them into a U with the ends touching to create a shallow bowl on top of the plate.
  3. Dress the salad and place it in the inside of the cucumber cups.
  4. Top with tomatoes and pine nuts; garnish with a breadstick.
Servings: Makes 4 servings.
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