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2 to 4
Easy
30 min
By Rich Landau and Kate Jacoby
Published 2013
Greens with nuts and fruit is a common Italian flavor combination. We first came to appreciate this tradition in Sardinia when dining al fresco at a charming little restaurant perched on top of a hill in the Old Town section of Alghero, sipping a simple Canaiolo (what locals call Grenache). Our most captivating food memory that evening was the plate of grilled vegetables, drizzled with a sweet-sour-salty punch of aged balsamic and pistachios. This dish captures the elements I loved most in