Baby Field Greens With Pear Tomatoes And Cucumbers Recipe

Toast nuts

Place pine nuts (or walnuts) in a small dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Remove from heat and let cool slightly.

Blend pesto

In a small food processor or blender, combine toasted nuts, basil, parsley, chives, garlic clove, and grated Parmesan. Pulse several times to break down the herbs and nuts into a coarse paste.

Emulsify dressing

With the processor running on low, slowly drizzle in the 3 tablespoons olive oil until the mixture becomes a loose, spoonable paste. Add lemon juice, white wine vinegar, kosher salt, and black pepper. Pulse once or twice to combine. Taste and adjust seasoning, adding up to 1/4 teaspoon more salt or another 1/2 tablespoon lemon juice if desired. If the pesto is too thick for dressing, thin with up to 1–2 tablespoons additional olive oil or 1 tablespoon water to reach desired consistency.

Prepare vegetables: Rinse and thoroughly dry the baby field greens in a salad spinner or by blotting with paper towels. Rinse pear tomatoes and pat dry, then slice each in half. Peel the cucumber if desired, halve lengthwise and thinly slice crosswise into half-moons; measure 1/2 cup.

Dress the greens: Place the dried greens in a large mixing bowl. Add half of the pesto dressing (about 1–1 1/2 tablespoons, or to taste). Toss gently but thoroughly with clean hands or salad tongs to coat leaves evenly. Add a little more dressing only if needed; the goal is a light coating that complements tender leaves.

Combine and serve: Add pear tomatoes, cucumber slices, and half of the shaved Parmesan to the dressed greens. Gently toss once to combine. Transfer salad to a serving bowl or divide among plates. Finish by sprinkling the remaining shaved Parmesan on top and, if desired, drizzle any remaining pesto sparingly around the plate for presentation. Serve immediately.