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1/4 cup extra-virgin olive oil
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2 tablespoons minced scallions
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1 tablespoon white-wine vinegar
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1/4 teaspoon freshly ground pepper
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8 cups torn butter lettuce
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1 14-ounce can hearts of palm (see Shopping Tip), drained and cut into bite-size pieces
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1/3 cup toasted pine nuts (see Tip)
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Tip: Shopping tip: Hearts of palm are the tender inner stem portion of certain species of palm trees. Their flavor and texture is reminiscent of artichoke. Look for canned hearts of palm near other canned vegetables in most supermarkets.
Tip: To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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