Big Italian Salad

The homemade vinaigrette is what makes it so good — think of it as a much, much improved version of that bottled Italian dressing sitting in your fridge door. It only takes a few minutes to make, yet it’s ten times better and so much healthier for you.

Big Italian Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the Dressing

  • 1

    cup loosely packed fresh Italian parsley, roughly chopped

  • 10

    big leaves fresh basil

  • ¼

    teaspoon dried oregano

  • 2

    cloves garlic, peeled

  • ¼

    cup red wine vinegar, best quality such as Pompeian Gourmet

  • ¾

    cup extra virgin olive oil, best quality such as Lucini or Colavita

  • ¾

    teaspoon salt

  • ¼

    teaspoon ground black pepper

  • 1-½

    teaspoons honey

  • For the Salad

  • 1

    large head romaine lettuce, washed, dried and cut into large, bite-sized pieces

  • 1

    large red bell pepper, chopped

  • 1

    cup chopped hothouse cucumbers

  • 1

    large carrot, peeled into ribbons

  • Handful grape tomatoes, halved

  • Handful pitted olives

  • Ricotta Salata (see note) or Feta, crumbled to taste

Directions

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


Nutrition

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