Roast Beef Salad With Pesto Vinaigrette - cooking recipe

Ingredients

1/4 cup pine nuts
1/2 cup olive oil
1 clove garlic, quartered
1 cup lightly packed fresh basil leaf
1 ounce parmesan cheese, freshly grated (1/3 C. do NOT use the stuff in the green can!)
3/4 teaspoon salt
1/4 cup red wine vinegar
1/4 cup water
1 lb rare roast beef, in julienne strips
2 heads boston lettuce, cored,rinsed and dried
8 leaves radicchio, rinsed and dried

Preparation

Heat the oven to 300\u00b0; put 2 T of the pine nuts in a pie pan and toast in the oven, stirring occasionally, for 8-10 minutes, set aside.
Combine the oil and garlic in a food processor and blend until the garlic is finely chopped; add the basil and the remaining 2 T of pine nuts, the cheese, and the salt, process until fairly smooth, stir in the vinegar and 1/4 C of water, set the pesto vinaigrette aside.
Tear the lettuce into pieces, shred the radicchio.
Line a serving platter with the greens, top with the roast beef and sprinkle with the toasted nuts; drizzle some of the pesto vinaigrette over the salad before serving.