Insalata Verde Recipe

Time20m

Serves4

brown butter pine nuts, sherry thyme vinaigrette

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Toast the Pine Nuts
In a dry skillet over medium heat, add the pine nuts and toast them for about 3-4 minutes, stirring frequently until golden brown. Remove from heat and set aside.
2
Make the Brown Butter
In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a golden brown color and has a nutty aroma. Be careful not to burn it. Remove from heat.
3
Prepare the Vinaigrette
In a small bowl, whisk together the sherry vinegar, fresh thyme leaves, olive oil, salt, and pepper until well combined.
4
Assemble the Salad
In a large salad bowl, combine the mixed greens. Drizzle with the vinaigrette and toss gently to coat the greens. Top with the toasted pine nuts and drizzle the brown butter over the salad.
5
Serve
Serve immediately as a fresh and flavorful side dish or light main course.