• 8fc3fd19c278f41e76cb530c8a4e17c6

Big Italian Salad

Jennifer and Dave This recipe is from Once Upon a Chef with Jenn Segal. Dave and I were hosting an Italian-themed dinner party and went online to look for a salad starter. We saw this one and decided, why not try a new recipe on a group of friends! The salad is a great blend of goodness, but the dressing really makes it. Note, I use 1/3 of the oil suggested in the recipe.

Prep
Cook
Serves 6people
Ingredients
For the Dressing
1
cup loosely packed fresh Italian parsley, roughly chopped
10
big leaves fresh basil
1/4
tsp 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 (we use 1/4 cup)
3/4
tsp salt
1/4
tsp ground black pepper
1-1/2
tsp 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
Feta or goat cheese, crumbled to taste
Directions
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.
3.
Top with crumbled cheese

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