An Old Favourite: Charleston's Pine Nut Salad

I’ve been using this recipe for at least a decade, and it always delights. The core of it comes from an old family friend from rural Alabama, where, believe it or not, they know a thing or two about good living. Trust me, your joie de vivre will be enhanced.

What you’ll need for 6 large salads:

1 head of romaine lettuce (not in a bag)
1 head of red or green leaf lettuce
¾ cup toasted pine nuts (toast plain)
½ cup extra virgin olive oil
4 TBSP. of dry white wine (I use Chardonnay or Pinot Gris)
3 TBSP. fresh cracked peppercorns
Pinch of salt
1 cup of crumbled French Feta cheese (trust me here, the French variant is so much creamier)
1 cup sliced red seedless grapes (adjust to taste)

Make the dressing:
Combine the olive oil and white wine using an emersion blender until its nice and thick (usually just a few seconds). Add the salt and pepper (it looks like so much pepper, but it‘s really necessary).

Assemble the Salad:
Combine the lettuces - washed and torn into small pieces - with the feta, grapes, and the pine nuts. Toss. Add dressing a little bit at a time, making sure the salad is not over-dressed. Depending to your own tastes, you may wish have dressing left over.

Plate and enjoy!