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1/4 cup pine nuts
6 cups mixed baby greens
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Pinch of grated lemon zest
Salt and freshly ground black pepper


1 Place the pine nuts in a small skillet. Turn the heat to medium and cook the nuts, shaking the pan occasionally, until they are fragrant and lightly toasted, about 5 minutes. Let cool.

2 Wash the greens in several changes of cold water. Dry very well. Tear the greens into bitesize pieces.

3 In a large salad bowl, whisk together the oil, lemon juice, zest, and salt and pepper to taste. Add the greens and toss well. Add the pine nuts and toss again. Serve immediately.


From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.