Sweet Greens Salad with Pepato

Sweet Greens Salad with Pepato

prep time

minutes
cook time

minute
servings
4

Ingredients















Cooking Instructions

1

Melt the butter in a small sauté pan over medium heat; add the pistachios. Sauté the nuts until slightly brown, 2 to 3 minutes. Dry the nuts on paper towels; sprinkle with a pinch of salt.


2

In a blender, combine the wine, vinegar, lemon juice, shallot, garlic, and tarragon. Blend on high for 30 seconds. Slowly add the olive oil and blend for at least 1 minute and 30 seconds, until the dressing becomes emulsified. Add salt and pepper to taste. Let stand at least 1 hour.


3

Toss the greens in a small amount of the vinaigrette. Slowly add more until the greens are coated. Add the pistachios; salt and pepper to taste. Place the salad on four cold plates. Sprinkle the cut sides of the tomatoes with salt and pepper; distribute on the plates, around the greens. With a peeler or knife, shave the pepato over the top of each salad. Refrigerate any remaining vinaigrette up to 1 week.


Ingredients















Cooking Instructions

1

Melt the butter in a small sauté pan over medium heat; add the pistachios. Sauté the nuts until slightly brown, 2 to 3 minutes. Dry the nuts on paper towels; sprinkle with a pinch of salt.


2

In a blender, combine the wine, vinegar, lemon juice, shallot, garlic, and tarragon. Blend on high for 30 seconds. Slowly add the olive oil and blend for at least 1 minute and 30 seconds, until the dressing becomes emulsified. Add salt and pepper to taste. Let stand at least 1 hour.


3

Toss the greens in a small amount of the vinaigrette. Slowly add more until the greens are coated. Add the pistachios; salt and pepper to taste. Place the salad on four cold plates. Sprinkle the cut sides of the tomatoes with salt and pepper; distribute on the plates, around the greens. With a peeler or knife, shave the pepato over the top of each salad. Refrigerate any remaining vinaigrette up to 1 week.


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