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HeatherS

Italian Basil Salad with Red Wine Herb Vinaigrette

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Italian Basil Salad with Red Wine Herb Vinaigrette 0 Picture

Ingredients

  • For the Salad:
  • Half a loaf of Italian bread
  • A few generous splashes of olive oil
  • 1 x6 ounce bag of baby romaine lettuce or any other salad green mixture
  • A big handful of whole fresh basil leaves
  • A thinly sliced red onion or the pickled red onions
  • A sprinkle or two of salt and pepper
  • For the Vinaigrette:
  • 1/2 cup of red wine vinegar
  • 1 cup of extra virgin olive oil
  • Two heaping spoonfuls of Dijon mustard
  • Several heaping spoonfuls of grated Romano cheese
  • A generous spoonful of dried oregano
  • A generous spoonful of dried basil
  • A sprinkle or two of salt and pepper

Details

Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

For the Salad:

1.Preheat your oven to 350 degrees F. Cut the bread into cubes and toss with enough olive oil to coat each one. Spread the cubes in a single layer on a baking sheet and bake until golden brown and crisp, about fifteen minutes.

2.Tear or chop the lettuce into bite sized pieces. Toss it with the basil leaves, red onion and a generous splash of the vinaigrette. Top with the croutons and season with a sprinkle or two of salt and pepper.

For the Vinaigrette:

1.Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!

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