Lemon Pistachio Dressing…It’ll Make You Want to Eat Salad!! I found a great recipe for a lemon pistachio dressing on savoringtimeinthekitchenblogspot.com. Salad is versatile and an easy vegetable. It’s a palette for loads of tasty add-ons. Boiled eggs, pickled beets, toasted pine nuts, pecans or sesame seeds, for example. You can add marinated artichoke hearts, hearts of palm, pickled red onions, roasted corn, fruit or seafood such as smoked salmon or grilled shrimp. Make your own mayonnaise and add fresh herbs for dressing. Use micro greens for added freshness and a healthy punch! You can lay out sorts of dressings and toppings, giving kids a choice in how they want to dress up their salad. They are more inclined to eat a variety of foods when they get to pick their preferences. It’s a great way to get the kids into the kitchen as well! My sweet Avery helped me wash the lettuce. She tossed in cheese cubes, sliced cucumbers and diced heirloom tomatoes. I’m setting out the leftover pistachio dressing from last night’s dinner; there isn’t much left and I fully intend to hog it all for myself. I set out a few other varieties of dressings as well, bottled of course (Superwoman I am not). Begin with making an aioli. Whisk together 1/3 cup mayonnaise, 1 garlic clove, minced and 1 1/2 tsp freshly squeezed lemon juice. Set aside. Mince 3 tsp shallot. Pour 1 Tbsp white wine vinegar over shallots and allow to rest for 10 minutes. Toast shelled pistachios in a small skillet until lightly toasted and fragrant. Add 1/2 tsp salt (omit salt if nuts are pre-salted). Chop pistachios and divide them into two batches of 1/2 cup and 1/4 cup. Set aside. Zest 1/2 tsp lemon zest and and squeeze 1 1/4 tsp lemon juice. We’ve had quite a few zesters, but this one is the tops! In a small mixing bowl, whisk together the shallot with vinegar, 3/4 tsp salt, lemon zest and juice, aioli and 1/3 cup sour cream. Mix in 1/2 cup chopped pistachios. Refrigerate if not using immediately. Before serving, mix in 3 tsp minced flat-leaf parsley, 3/4 tsp freshly ground black pepper and 1/4 tsp sugar. I left out the tarragon, as I’m not a tarragon fan, but if you are add 1 1/2 tsp minced. Top salad greens with dressing and sprinkle with remaining 1/4 chopped pistachios. savoringtimeinthekitchenblogspot.com used beautiful, nested leaves of romaine. I couldn’t find those. Good thing, as 59 people have become ill recently in my area from a dangerous strain of E. coli that is believed to be linked to romaine lettuce.