Mixed Greens with Brazil Nuts

Ingredeints

• ¾ cup sliced Brazil nuts
• 1 egg
• 1 clove garlic, crushed
• ½ teaspoon salt
• 3 tablespoons lemon juice
• 1 teaspoon dry mustard
• ½ teaspoon soy sauce
• 2 tablespoons grated Romano cheese
• freshly ground pepper to taste
• ½ cup virgin olive oil
• 1 pound mixed greens*, torn in bite-size pieces
  *Packaged, pre-washed European blend is recommended

Recipe

First, slice the brazil nuts. In a saucepan, cover the nuts with cold water and slowly bring to a boil. Lower the heat and simmer for 2 to 3 minutes. Remove nuts with a slotted spoon, and when they are cool enough to work with, slice with a sharp knife. This method allows you to cut the nuts without breaking them. Set aside 2 tablespoons of nuts as a garnish.
Cook egg in boiling water for just 1 minute; remove and set aside.
In a salad bowl, mash garlic clove and salt together with a fork. Add lemon juice, dry mustard, soy sauce, Romano cheese, pepper, and egg. Whisk thoroughly.
Heat olive oil in a pan over medium-high heat, and add sliced brazil nuts. Sauté until golden brown, about 2-3 minutes. Remove pan from heat. Remove nuts with a slotted spoon and drain on paper towels.
While whisking the dressing, add the hot oil in a slow stream. Add the greens to the bowl and toss thoroughly. Sprinkle with reserved nuts and serve.

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