RECIPES
Grilled Romaine Salad with Pistachio Vinaigrette Recipe
3 garlic cloves
1/4 cup fresh lemon juice
1/4 cup Fastachi Roasted Pistachio Butter
1/2 cup extra virgin olive oil, plus extra for drizzling
sea salt, to taste
1/4 cup fresh lemon juice
1/4 cup Fastachi Roasted Pistachio Butter
1/2 cup extra virgin olive oil, plus extra for drizzling
sea salt, to taste
3 romaine hearts, halved lengthwise
salt and freshly ground pepper, to taste
1/3 cup Fastachi Salted Pistachio Kernels, roughly chopped
1/3 cup Fastachi Dried Tart Cherries, roughly chopped
3 ounce shaved pecorino
salt and freshly ground pepper, to taste
1/3 cup Fastachi Salted Pistachio Kernels, roughly chopped
1/3 cup Fastachi Dried Tart Cherries, roughly chopped
3 ounce shaved pecorino
Prepare grill.
In blender or mini food processor, blend the garlic, lemon juice and Fastachi Pistachio Butter to a puree. With the machine on, slowly pour in the half cup of olive oil until blended. Season with sea salt. Set aside.
Drizzle the cut side of the romaine with olive oil and sprinkle with salt and pepper. Grill romaine cut side down, until charred in spots, about 20 seconds. Turn the romaine over and grill for about 20 seconds longer. Transfer to a platter, cut side up. Drizzle the dressing over the romaine, sprinkle with chopped pistachios, tart cherries and pecorino. Serve immediately.
In blender or mini food processor, blend the garlic, lemon juice and Fastachi Pistachio Butter to a puree. With the machine on, slowly pour in the half cup of olive oil until blended. Season with sea salt. Set aside.
Drizzle the cut side of the romaine with olive oil and sprinkle with salt and pepper. Grill romaine cut side down, until charred in spots, about 20 seconds. Turn the romaine over and grill for about 20 seconds longer. Transfer to a platter, cut side up. Drizzle the dressing over the romaine, sprinkle with chopped pistachios, tart cherries and pecorino. Serve immediately.
