Tomato Basil Pine Nut Salad Dressing Food

STACKED TOMATO SALAD WITH BLACK OLIVE TAPENADE AND BASIL PESTO DRESSING

Steps:

• Combine all ingredients in a food processor or blender and process until smooth. Transfer to a small bowl and wash out the blender or food processor bowl. Refrigerate until needed. (Can be made up to 2 days ahead.)
• Combine the basil, garlic, lemon juice, pine nuts and Dijon mustard in a food processor or blender. Pulse until coarsely chopped.
• With the machine running, slowly drizzle in the olive oil and blend until smooth. Season to taste with salt and black pepper.
• Place 1 tomato slice on each of 5 plates. (Alternately, arrange on a platter.)
• Top with a tablespoon of the tapenade.
• Top with a slice of fresh mozzarella. Repeat layering, finishing each stack with a slice of tomato. (You will have a slice left to enjoy another way.)
• Spoon some of the dressing over each stack and garnish with fresh basil leaves. Serve immediately.

TOMATO BASIL SALAD

Steps:

• Add the tomatoes, onion, and fresh basil to a large salad bowl. Gently mix to combine.
• In a separate bowl whisk together the olive oil, balsamic vinaigrette, garlic, salt, and pepper.
• Combine the tomatoes with the vinaigrette. Allow salad to rest for 5-10 minutes at room temperature to allow flavors to marinate together. Enjoy!

BASIL PESTO SALAD DRESSING

Steps:

• In the bowl of your food processor (a blender will probably also work), combine the basil, garlic and pine nuts. Pulse until coarsely chopped.
• While the machine is running, drizzle in the olive oil, lemon juice and salt. Season to taste with freshly ground black pepper and blend until smooth. For best flavor, use immediately, or cover and store in the refrigerator for up to 3 days.

FESTIVE SALAD WITH TOMATOES, BASIL AND MOZZARELLA IN A CREAMY VINAIGRETTE

Steps:

• For the dressing: In a jar with a lid, combine the oil, Champagne vinegar, shallots, mustard, garlic and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined.
• For the salad: Put the mixed greens and romaine in a large bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Transfer the lettuce to a serving platter or bowl.
• Scatter the tomatoes and mozzarella balls over the salad along with the pine nuts and finally the basil leaves. Serve immediately.

WHIPPED RICOTTA SALAD

Steps:

• For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
• For the dressing: Place the basil, pine nuts, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside.
• For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
• To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.

SPINACH AND BASIL SALAD WITH PINE NUT DRESSING

Steps:

• Dressing:.
• Puree 1/2 cup pine nuts in processor; add egg, shallot and lemon juice and puree.
• Gradually add oil and vinegar alternately through feed tube and blend until smooth; season to taste with salt and pepper.
• (Can be prepared 1 day ahead. Cover and refrigerate.).
• Salad:.
• Toss spinach and basil in large bowl .
• Thin dressing with water if desired and spoon enough dressing over greens to season to taste and toss.
• Divide greens among plates, top with cheese and remaining pine nuts and serve.

TOMATO, BASIL PASTA SALAD WITH PINE NUTS

Steps:

• Mix together tomatoes, basil and garlic in bowl with salt and pepper to taste.
• (Add optional red pepper flakes if desired.) Cover with olive oil and let sit for 1 hour.
• Cook pasta al dente.
• Drain and place in serving bowl.
• Add tomato mixture and mozzarella.
• Toss until cheese begins to melt.
• Sprinkle with parmesan cheese and pine nuts and serve.