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Receta Mashu Mashu House Salad
by Chez la mere

Mashu Mashu House Salad

courtesy Toronto Star
Jennifer Bain's Toronto Star Cookbook
If using bottled red peppers, rinse and pat dry with paper towels before slicing. Toast pine nuts in small skillet over medium heat, tossing occasionally, until golden.

Calificación: 4/5
Avg. 4/5 1 voto
  Canada Canadian
  Raciónes: 1

Ingredientes

  • 1 cup tightly packed fresh basil leaves
  • 2 cloves garlic, peeled
  • 1/4 tsp each: kosher salt, freshly ground black pepper
  • 1/3 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • SALAD:
  • 2 roasted red peppers
  • 1/2 lb (225 g) spring mix greens
  • 12 cherry or grape tomatoes
  • 3 tbsp toasted pine nuts or toasted pistachio
  • 60 g (2 oz) creamy chèvre, crumbled

Direcciones

  1. For vinaigrette, in blender or food processor, purée basil, garlic, salt and pepper. With machine running, slowly pour in oil, vinegar and honey until emulsified. (Makes about 1/2 cup.)
  2. For salad, slice red peppers into strips.
  3. In large bowl, toss greens with red peppers, tomatoes, pine nuts and reserved vinaigrette to taste. (Refrigerate any remaining vinaigrette in airtight container up to 10 days.)
  4. Divide salad mixture between 2 plates. Top each with equal portions chèvre.