Roast Beef Salad With Pesto Vinaigrette

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup pine nuts
• 1/2 cup olive oil
• 1 clove garlic, quartered
• 1 cup lightly packed fresh basil leaf
• 1 ounce parmesan cheese, freshly grated (1/3 c. do not use the stuff in the green can!)
• 3/4 teaspoon salt
• 1/4 cup red wine vinegar
• 1/4 cup water
• 1 lb rare roast beef, in julienne strips
• 2 heads boston lettuce, cored,rinsed and dried
• 8 leaves radicchio, rinsed and dried

Recipe

• 1 heat the oven to 300°; put 2 t of the pine nuts in a pie pan and toast in the oven, stirring occasionally, for 8-10 minutes, set aside.
• 2 combine the oil and garlic in a food processor and blend until the garlic is finely chopped; add the basil and the remaining 2 t of pine nuts, the cheese, and the salt, process until fairly smooth, stir in the vinegar and 1/4 c of water, set the pesto vinaigrette aside.
• 3 tear the lettuce into pieces, shred the radicchio.
• 4 line a serving platter with the greens, top with the roast beef and sprinkle with the toasted nuts; drizzle some of the pesto vinaigrette over the salad before serving.