Lettuce With Pignoli Nuts
  • 1 large head of firm textured lettuce such as Summertime, Nevada, Tango or one of the romaines
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sesame oil
  • 2 teaspoons plum vinegar
  • 1/4 cup pignoli nuts
  • Dash of pepper

    Pour both oils into a small skillet, add the nuts and heat very slowly over low a heat, stirring constantly, until the nuts are lightly toasted. Cool slightly. While still warm, whisk in the plum vinegar. Toss in a bowl with the lettuce and pepper to taste (but no salt, since this vinegar is very salty). Serves four.


  • Recipe Seeds: Batavian Lettuce, Butterhead Lettuce, Iceberg Lettuce, Lettuce, Looseleaf Lettuce, Oakleaf Lettuce, Romaine Lettuce, Specialty Lettuce

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