Big Italian Salad

By ahree

Ingredients

• For the Dressing
• 1 cup loosely packed fresh flat leaf parsley, roughly chopped (about one small bunch)
• 10 big leaves fresh basil
• 1/4 teaspoon dried oregano
• 2 cloves garlic, peeled
• 1/4 cup red wine vinegar, good quality such as Pompeian Gourmet
• 3/4 cup extra virgin olive oil, good quality such as Lucini or Colavita
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons honey
• For the Salad
• 1 large (or 2 small) head(s) romaine lettuce, washed, patted dry and cut into large, bite-size pieces
• 1 large red bell pepper, chopped
• 1 cup chopped hothouse cucumbers
• 1 large carrot, peeled into ribbons
• Handful grape tomatoes, halved or whole
• Handful pitted olives
• Ricotta Salata* (or Feta for a Greek twist), crumbled to taste

Details

Adapted from onceuponachef.com

Preparation

Step 1

1. Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.

2. Place all salad ingredients in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Taste and adjust seasoning with salt and pepper. Reserve leftover dressing for another use.

*Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops.