Butter Lettuce Salad

I really wanted to make something refreshing and light after this long eight day eating fest-- called Passover! I recommend keeping the raspberries refrigerated until assembly. After rinsing them, dry them well, and coarsely chop. I used toasted pine nuts and this adds a whole layer of flavor to the dressing, and to the salad. Using raw pine nuts will change the flavor of this salad; if you only have raw pine nuts, toss them into a skillet for 2 minutes on a medium flame until fragrant and lightly toasted. Save the extra pesto sauce to marinade any protein or toss into pasta! 

Here's my little guy hanging out with me while I snapped some pictures this pretty salad.

Salad Ingredients 

14 oz butter lettuce
1 cup fresh raspberries, coarsely chopped  
1 cup toasted pine nuts 
1 bunch scallions small chopped 
Pesto Dressing 
1 cup toasted pine nuts 
1 cup, tightly packed basil
1 cup, curly parsley 
6 garlic cloves, crushed  
1 tbsp kosher salt 
1 tbsp coarse black pepper
1/2 cup extra virgin olive oil
1 lemon, zest and juice

Directions:
Add the pine nuts, basil, parsley, garlic, salt and pepper to the bowl of a food processor. Pulse until ingredients form a dough-like ball. Transfer mixture to a bowl and whisk in extra virgin olive oil. Zest and juice one whole lemon over the pesto sauce. whisk until completely combine. 
Assemble salad right before serving: Toss lettuce in a 1/4 cup of dressing until even coated (add more if desired). Top with raspberries, pine nuts, and scallions. Give salad one more toss and serve.