Big Italian Salad
Serves: 6
Prep Time: 20 min
Cook Time: n/a
A well-made salad must have a pleasing combination of textures and a perfect balance of salty, sweet, bitter and sour. This is a wonderful salad that fits the bill. The homemade dressing makes it special and fresh.
Prep Time: 20 min
Cook Time: n/a
Ingredients:
| 1 cup | loosely packed fresh italian parsley, roughly chopped |
| 10 | big leaves fresh basil |
| 1/4 teaspoon | dried oregano |
| 2 cloves | garlic, peeled |
| 1/4 cup | red wine vinegar, best quality such as pompeian gourmet |
| 3/4 cup | extra virgin olive oil, best quality such as lucini or colavita |
| 3/4 teaspoon | salt |
| 1/4 teaspoon | ground black pepper |
| 1 1/2 teaspoons | honey |
| 1 | large head Romaine lettuce, washed, dried and cut into large, bite-sized pieces |
| 1 | large red bell pepper, chopped |
| 1 cup | chopped hothouse cucumber |
| 1 | large carrot, peeled into ribbons |
| , handful grape tomato, , halved | |
| handful pitted olives | |
| feta cheese, 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.
Source: onceuponachef.com
