Several years ago, on the last evening of a trip to Italy, Larry and I had a most memorable dinner in Florence. We followed the recommendation of Brian Leutwiler, manager at Chattanooga’s newest wine store, Imbibe, and procured a reservation at Trattoria 4 Leoni, a charming old Italian restaurant in a small Florentine piazza, in a less touristy part of town.
We savored every detail of the evening, with the exception of two middle-aged, American females, seated at the table next to ours; one of the ladies spoke at such a high volume and in such great detail, that I finally told Larry that I could not even hear myself think, much less hold up my end of the conversation! Fortunately, they were ordering dessert as we were being seated, so most of the fabulous dinner was relished in peace.
Larry and I shared a bistecca alla Fiorentina, a giant T-bone steak which is grilled medium rare, and has enough meat to feed a family of four. As delectable as the beef was, it was the house salad that received my highest accolades: the salad was the perfect mix of textures and fresh ingredients. Each bite was a symphony in your mouth. The crowning glory was the freshly prepared pesto, made with a variety of herbs, and gently spooned over the top of the soft lettuces.
In usual Italian style, the dressing was a simple drizzle of olive oil and balsamic vinegar, served table side. Here is my version of that unforgettable salad, so that you too can enjoy it, in case a trip to Florence and Trattoria 4 Leoni is not in your near future. I know that homemade 3-herbed pesto is a time commitment, just for a salad. I tried making the dish just putting the fresh herbs in with the lettuce and it is not the same; the sharp, herbaceous, salty bite of the pesto is what makes this salad a star. If you don’t want to make it fresh, perhaps you could use a purchased, prepared pesto (say that five times fast!), for a similar effect.
Italian Salad With Pesto, Avocado, and Cheese
tender lettuce, such as bibb or red leaf, enough for four servings
1 large or 2 small avocados, small diced
1/3 c. firm, mild, white cheese, small diced (Asiago, Manchego, or Baby Swiss are options)
1/4 c. toasted pine nuts (reserve 2 Tbsp. to use in the pesto)
Pesto:
1/2 c. firmly packed, of each of these herbs - basil, italian parsley, and cilantro
1 clove garlic, peeled
2 Tbsp. toasted pine nuts
1 tsp. salt
few grinds of fresh pepper
1/4 c. olive oil
1/4 c. freshly grated parmesan cheese
Dressing:
good olive oil
good balsamic vinegar
Begin by toasting the pine nuts in a dry skillet over medium heat for a few minutes, stirring and watching so they gently toast and do not burn. Divide in half: one part will go in the pesto and the other will top the salad.
Prepare the pesto. This can be done several hours ahead of serving time and refrigerated. In a food processor, chop all the herbs, garlic clove, pine nuts, and salt and pepper. Process until fine. While the machine is running on low, slowly pour the olive oil into the mixture. You want a moist paste consistency. Add more olive oil if needed. Lastly, blend in the parmesan cheese. Immediately place in a small bowl and cover with plastic wrap, pressing the wrap down on the pesto surface, to prevent oxidation and discoloration. Refrigerate until ready to use.
Assemble the salad just before serving. Tear the lettuce into large, bite-sized pieces and spread out on a platter. Drizzle lightly with olive oil and very little balsamic vinegar. Gently spoon the pesto over the surface. Small dice the cheese and avocado and sprinkle on the pesto layer. Top with the two tablespoons of toasted pine nuts. Add a final, light drizzle of olive oil and balsamic vinegar. Depending on your taste, you can hit it with a bit of coarse salt and freshly ground pepper at the end; sometimes the pesto seasonings are enough for the whole salad. This makes four servings.
