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Doddington Many-Lettuce-Salad with Zingy Pine Nut Dressing by Amy Claridge

You can vary this recipe, depending on what you have. Try toasted sunflower or pumpkin seeds instead of the pine nuts. Or use walnuts and substitute the lemon for some blue cheese. Experiment! Double or treble the quantities if you like, it will keep in the fridge for a few days.

Method
In a food processor, blitz the pine nuts until smooth. Add the vinegar, salt and lemon juice. Blitz again. Add the oil while gently blitzing. Taste, and add more lemon if you wish. Pour over a fresh bowl of lovely Doddington lettuce or salad leaves!

Ingredients
2 tbsp pine nuts
2 tbsp white wine vinegar such or a white balsamic or try apple cider vinegar.
6 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
A pinch of salt

(Kitchen Garden cooking 19 July 2008.)

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