Mixed greens with tomatoes, red onion & pistachios

Servings: 4-6 servings

When faced with a choice of bag lettuce versus a head of lettuce choose a head of lettuce. The quality and freshness is immensely better than a prepackaged bag. However, you will need to wash it really well.



Preheat the oven to 300-degrees.

Lightly toss the tomatoes with olive oil and salt.

Lay the tomatoes on a sheet tray lined with parchment paper.

Roast the tomatoes for 45-minutes (this can be done in advance).

When the tomatoes are done, remove them from the oven and set aside.

Place two halves of the baby gems on each plate.

Place two halves of the baby gems on each plate.

Drizzle the dressing over the lettuce halves and garnish them with roasted tomatoes, pistachios, parsley and sliced red onion.

Finish with cracked pepper and salt.

Salad dressing directions

Add the garlic, anchovies and chili flakes to a bowl.

Use a fork and smash them together releasing juices.

Mix in the mayonnaise.

Slowly drizzle and mix in the olive oil until thoroughly combined.

Season with lemon juice, salt and pepper.

Set aside for later use.

Include your kids: Create a crudite for your kids with the same ingredients from the grown up salad with a side of the salad dressing for dipping, or use their favorite bottled dressing (shhhh I won’t tell)  


6-8 small    baby gems, halved

½ each   red onion, halved and thinly sliced

12-14 each    baby vine tomatoes

¼ cup    pistachios, hulled and roasted

1-tablespoon    flat leaf parsley, chopped

2 cloves    garlic, minced

]6-8 each   anchovies, minced

¼ teaspoon    chili flakes

¼ cup   good mayonnaise

¼ cup    lemon juice

to taste   Kosher salt

to taste   Cracked pepper