Field Greens with Sage-Pinon Vinaigrette

Field Greens with Sage-Pinon Vinaigrette Recipe - Native American Cuisine

Region / culture: Native America | Preparation time: 15 minutes | Cooking time: 4 minutes | Servings: 4

Introduction

Field Greens with Sage-Pinon Vinaigrette is a delicious and nutritious salad that combines the earthy flavors of pine nuts and sage with the freshness of mixed tender salad leaves. This recipe is perfect for a light and refreshing meal or as a side dish to complement a main course.

History

This recipe draws inspiration from traditional Mediterranean cuisine, where the combination of nuts, herbs, and vinegar is a common flavor profile. The use of pine nuts and sage in the vinaigrette adds a unique twist to the classic salad dressing, creating a flavorful and aromatic dish.

Ingredients

0.25 cup pine nuts
0.25 cup olive oil
2 tbsp chopped fresh sage leaves
2 tbsp balsamic vinegar
1 garlic clove, minced
3 qt (2.84 liter) mixed tender salad leaves (about 10 oz (283 g)), rinsed and crisped
salt, to taste
freshly-ground black pepper, to taste

How to prepare

In a frying pan, heat nuts over medium heat for 4 minutes or until golden.
Remove nuts from pan and coarsely chop half of them.
In a blender, combine chopped nuts, oil, sage, vinegar, and garlic. Blend until smooth.
In a large bowl, toss salad leaves with the dressing until well coated. Add the remaining nuts.
Season with salt and pepper to taste.

Variations

Add crumbled feta or goat cheese for a creamy texture and tangy flavor.
Substitute walnuts or almonds for the pine nuts for a different nutty flavor profile.
Mix in dried cranberries or raisins for a touch of sweetness.

Cooking Tips & Tricks

Toasting the pine nuts before adding them to the vinaigrette enhances their nutty flavor and adds a crunchy texture to the salad.

- Be sure to rinse and crisp the salad leaves before tossing them with the dressing to ensure they are clean and fresh.

- Adjust the amount of salt and pepper to taste, as the seasoning can vary depending on personal preference.

Serving Suggestions

Serve the Field Greens with Sage-Pinon Vinaigrette as a light lunch or dinner, or as a side dish alongside grilled chicken or fish. Pair it with a glass of white wine or sparkling water for a refreshing meal.

Cooking Techniques

Toasting the pine nuts enhances their flavor and adds a crunchy texture to the salad.

- Blending the vinaigrette in a blender ensures a smooth and well-emulsified dressing.

Ingredient Substitutions

Use any type of mixed tender salad leaves, such as arugula, spinach, or mesclun mix.

- Substitute fresh thyme or rosemary for the sage for a different herb flavor.

Make Ahead Tips

The vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days.

- Toss the salad leaves with the dressing just before serving to prevent wilting.

Presentation Ideas

Serve the salad in a large bowl or on individual plates, garnished with extra pine nuts for added crunch. - Drizzle extra vinaigrette on top of the salad for a decorative touch.

Pairing Recommendations

Pair the Field Greens with Sage-Pinon Vinaigrette with a light and crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

- Serve the salad alongside grilled shrimp or salmon for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

- Reheat the salad in a skillet over low heat, tossing gently until warmed through.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 6g

- Dietary Fiber: 2g

- Sugars: 1g

Fats

- Total Fat: 18g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin A: 70% DV

- Vitamin C: 30% DV

- Calcium: 6% DV

- Iron: 10% DV

Alergens

Contains tree nuts (pine nuts)

Summary

This salad is a good source of vitamins A and C, as well as healthy fats from the olive oil and pine nuts. It is low in carbohydrates and sugars, making it a nutritious option for those looking to maintain a balanced diet.

Summary

Field Greens with Sage-Pinon Vinaigrette is a flavorful and nutritious salad that combines the earthy flavors of pine nuts and sage with the freshness of mixed tender salad leaves. This recipe is easy to make and can be customized with different ingredients to suit your taste preferences. Enjoy this salad as a light and refreshing meal or as a side dish to complement your favorite main course.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting my dear friend Margaret in her cozy cottage nestled in the countryside. Margaret was a fantastic cook, and she always had a new and exciting recipe up her sleeve to share with me.

On this particular day, Margaret invited me to join her in her garden to pick fresh field greens for a salad she was planning to make for lunch. As we wandered through the rows of vibrant green leaves, she told me stories of how she had learned about different herbs and vegetables from her own grandmother when she was a young girl. I was captivated by her tales and eager to learn more about the ingredients she used in her cooking.

After we had harvested a colorful assortment of field greens, Margaret led me to her kitchen, where she began to prepare the salad. She showed me how to make a simple vinaigrette using olive oil, vinegar, and a touch of honey for sweetness. But what caught my attention was the addition of fresh sage and toasted pinon nuts to the dressing. The combination of flavors was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

Margaret graciously shared the recipe with me, explaining how she had come across it during her travels through the Mediterranean many years ago. The sage was said to bring good luck and protection, while the pinon nuts added a nutty crunch to the salad. I was enchanted by the history and traditions behind the ingredients, and I couldn't wait to recreate the dish in my own kitchen.

Back at home, I gathered all the necessary ingredients and set to work making the field greens with sage-pinon vinaigrette. As I chopped the fresh sage and toasted the pinon nuts, the fragrant aromas filled my kitchen, transporting me back to Margaret's garden. I carefully whisked together the vinaigrette, tasting and adjusting the flavors until it was just right.

When I finally assembled the salad, the vibrant colors and textures of the field greens, sage, and pinon nuts were a sight to behold. I drizzled the vinaigrette over the top, allowing it to seep into the leaves and infuse them with its savory and slightly sweet notes. With a sprinkle of salt and pepper, the dish was complete.

I couldn't wait to share my creation with my family at dinner that evening. As they took their first bites of the field greens with sage-pinon vinaigrette, their eyes widened in surprise and delight. The flavors were a revelation, a harmonious blend of earthy sage, crunchy pinon nuts, and tangy vinaigrette that danced on their taste buds.

From that day on, the recipe became a staple in my kitchen, a reminder of the friendship and culinary adventures I shared with Margaret. I would often think of her as I prepared the salad, imagining her in her garden, surrounded by the beauty of nature and the bounty of the earth. The field greens with sage-pinon vinaigrette had become more than just a dish; it was a connection to the past and a celebration of the present.

As I look back on that fateful day when I first discovered the recipe, I am filled with gratitude for the experiences and memories that cooking has brought into my life. The simple act of preparing a meal can be a source of joy, inspiration, and connection to the world around us. And for that, I am forever thankful.