Thanksgiving Recipe: Salad

Mixed Greens With Pine Nuts and Parmesan

8 servings

The less-delicate salad greens still available at farmers markets (see "Where to Shop," Page 6) work nicely with the cheese and nuts in this recipe. Adapted from the January 2006 issue of Bon Appetit magazine.

Put this lightly dressed salad together up to 30 minutes before serving.

6 ounces (about 8 cups loosely packed) mixed greens, such as tatsoi and mizuna

2 scallions, both white and light-green parts, finely chopped

3 tablespoons white balsamic vinegar

1 large clove garlic, finely minced

Salt

Freshly ground black pepper

1/2 cup extra-virgin olive oil

3/4 cup Parmesan cheese shavings

1/2 pine nuts, toasted*

Wash and dry the greens thoroughly and place in a large salad bowl. Add the scallions and toss lightly to combine.

In a small bowl, combine the vinegar and garlic. Add salt and pepper to taste. Whisk in the oil in a steady stream until well incorporated. Add to the salad bowl, tossing gently, until the greens are lightly coated (you might not need all of the dressing). Sprinkle with the Parmesan and pine nuts. Serve immediately.

*NOTE: To toast pine nuts, place them in a heavy skillet and cook, stirring or shaking, over medium heat for 1 or 2 minutes, or until just lightly browned. Watch carefully; nuts can burn quickly.

Per serving (with about 1 tablespoon dressing): 189 calories, 5 g protein, 4 g carbohydrates, 18 g fat, 7 mg cholesterol, 2 g saturated fat, 148 mg sodium, 1 g dietary fiber

Recipe tested by Bonnie S. Benwick; e-mail questions tofood@washpost.com