4/5
(1 Votes)
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
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.