Chef Pablo Montero creates a savory dressing with toasted pine nuts, sun-dried tomatoes, black olives and olive oil.
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2 tablespoons balsamic vinegar
3 oil-packed sun-dried tomatoes, drained and minced
1 tablespoon minced kalamata or other black olives
1/4 cup extra-virgin olive oil, plus more for brushing
2 large romaine hearts
1/3 cup pine nuts
Shaved Pico Melero or Manchego cheese, for serving
Flaky sea salt, such as Maldon, for sprinkling
How to Make It
Preheat the oven to 425°. In a medium bowl, whisk the vinegar with the sun-dried tomatoes, olives and the 1/4 cup of olive oil.
Brush the romaine hearts all over with olive oil and arrange on a rimmed baking sheet. Spread the pine nuts in a pie plate. Roast the romaine and pine nuts for about 13 minutes, tossing the nuts occasionally, until the lettuce is browned in spots and the nuts are golden.
In a mortar, finely crush the pine nuts. Stir into the vinaigrette and season with kosher salt. Transfer the romaine to a work surface. Cut the hearts in half lengthwise, transfer to a platter and spoon the vinaigrette on top. Scatter shaved cheese over the romaine and sprinkle with sea salt. Serve right away.
Try it with a Sauvignon Blanc or a Verdejo.
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