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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



  • 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


  • 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


  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.