- 1 red onion, sliced thin in rings
- 6 heads romaine lettuce, chiffonade
- 2 tbsp pine nuts
- 2 tbsp chopped fresh basil
- 1 tbsp minced garlic
- 1/4 cup balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp fresh black pepper
- 1/2 cup olive oil
- Combine sliced onion rings with lettuce in large serving bowl.
- Process pine nuts with next 5 ingredients in a blender until smooth, stopping to scrape down sides.
- Turn blender back on and add oil in a slow steady stream. Place dressing in serving bowl.