Spinach & Basil Salad with Pine Nut Dressing



  • 1¼ c. pine nuts, toasted, divided
  • 1 beaten egg
  • 2 tsp. minced shallot or green onion
  • ¾ tsp. fresh lemon juice
  • 3 T. balsamic vinegar
  • ½ c. olive oil
  • to taste salt and freshly ground pepper
  • 1¼ lbs. spinach, stemmed
  • 1 sm. bunch basil, stemmed
  • 1 (4-oz.) piece Parmesan cheese, cut into shavings with vegetable peeler

Combine 1 cup pine nuts, egg, shallots, lemon juice and vinegar in a blender. With the machine running, drizzle in the olive oil and blend. Add salt and pepper to taste. Combine spinach and basil in a salad bowl. Toss with dressing. Top with remaining pine nuts and Parmesan shavings. Makes 6 servings.

Salad can be made without a blender, also. Just toss spinach in vinegar-pine nut mix and serve.

Vicki Barrett is the innkeeper and owner of the Inn on the Ocean in Ocean City, MD. She published a cookbook a few years ago. It is titled Everything New Under the Sun and is available for purchase at the Inn, 1001 Atlantic Avenue, on the boardwalk.

Chef: Vicki Barrett


Your browser is out-of-date!

Update your browser to view this website correctly.

Get More Information