APP, ENTREE, SIDE DISH, DESSERT?
FEEDS HOW MANY?
FAST, WEEKNIGHT, WEEKEND?
Most of these ingredients should be laying around
WHO I MADE IT FOR?
This is one of the few dishes I would consider a standard. It’s a salad that made me love salad. It comes from a blend of a lot of different experiences. For example, I used to use just olive oil but then I went to Sewickley once and Rachel was steeping olive oil in pine nuts and now I can’t imagine not doing that. It goes with a lot of different dishes and cuisines and is quickly prepared if you need a salad in a pinch. The ingredients I list are the ones that I pretty much always and exclusively use but if I have something laying around that I want to get rid of, I’ll usually throw it in.
Avocado (make sure it’s ripe, cut into very small pieces)
Cherry tomatoes (sliced in half)
- Heat olive oil in skillet on low heat. Add pine nuts and cook until starting to brown above 4 mins. Remove from heat and let cool.
- Combine mixed greens, cherry tomatoes, avocado in bowl.
- Pour olive oil and pine nuts over salad.
- Add a little bit of balsamic vinegar. Mix well.
BOTTOM LINE: it’s a salad even salad haters will like.