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.
Directions
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)
Ingredients
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
