YieldsMakes 8 to 10 servings
Serve this salad with our sandwiches--or layered into them for extra crunch and lightness. Prep and Cook Time: 10 minutes.

How to Make It

Step 1
1

In a small bowl, whisk together olive oil, vinegar, salt, and pepper.

Step 2
2

Add pine nuts to a medium nonstick skillet and cook over low heat, tossing frequently, until pine nuts turn light golden and become fragrant.

Step 3
3

In a large bowl, gently toss romaine and pine nuts with dressing until leaves are coated lightly but thoroughly. Season with salt to taste.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 6 tablespoons extra-virgin olive oil
 3 tablespoons sherry vinegar
 1/4 teaspoon salt, plus more to taste
 1/2 teaspoon freshly ground black pepper
 6 tablespoons pine nuts
 12 cups torn romaine leaves

Directions

Step 1
1

In a small bowl, whisk together olive oil, vinegar, salt, and pepper.

Step 2
2

Add pine nuts to a medium nonstick skillet and cook over low heat, tossing frequently, until pine nuts turn light golden and become fragrant.

Step 3
3

In a large bowl, gently toss romaine and pine nuts with dressing until leaves are coated lightly but thoroughly. Season with salt to taste.

Step 4
4

Note: Nutritional analysis is per serving.

Romaine Salad with Sherry Vinaigrette and Toasted Pine Nuts
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