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Chef Pablo Montero creates a savory dressing with toasted pine nuts, sun-dried tomatoes, black olives and olive oil. Slideshows:  More Salad Dressings 

Pablo Montero
October 2013

Gallery

© Con Poulos

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

Try it with a Sauvignon Blanc or a Verdejo.

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