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NOURISH THE HOLIDAYS COOKBOOK

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HEARTS OF ROMAINE WITH BEETS, PISTACHIOS, AND ROASTED GARLIC VINAIGRETTE DIRECTIONS

INGREDIENTS

Trim the base of the romaine hearts, then cut them lengthwise in half. You will have two large wedges. Cut the beets in half lengthwise, then angle your knife to slice the halves into ¼-thick wedges. Arrange the romaine hearts on a platter. Carefully scatter the roasted beets over the center of the wedges, followed by the pistachios and the basil leaves. Right before you’re ready to serve, drizzle the vinaigrette over the top. Season with salt and pepper and serve family-style.

3 hearts of romaine 1 pound mixed roasted beets, skins removed ¼ cup shelled pistachios ¼ cup loosely packed basil leaves, coarsely torn ½ cup roasted garlic vinaigrette, recipe follows

Roasted Garlic Vinaigrette (Makes about 1 cup): 1 head garlic

To make the vinaigrette: Preheat the oven to 400° F. Remove the outer layers from the head of garlic so the individual cloves are exposed. Chop off the top ¼ inch of the head so you can see the raw cloves within their skins. Place on a 9×13 sheet of foil, drizzle with olive oil, and wrap up so the packet is tightly sealed. Roast in the oven for 30 minutes, until the cloves are soft to the touch. Remove from the foil packet and allow to cool. When cool enough to touch, squeeze the cloves out of their skins and add to a food processor. Puree the garlic clove along with the vinegar, mustard, honey, salt, and 1/3 cup olive oil. Taste and add more olive oil as necessary to reach the consistency you like. This should be a thick dressing–much like Caesar. Store in an airtight container for up to 2 weeks.

Olive oil 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard 2 teaspoons honey ½ teaspoon salt

Nourish the Holidays  

A collection of healthy holidays meals from Foodily.com from leading Tastemakers to help you and the world. Recipies from Jessica Alba, Cat...