Big Italian Salad
Ingredients
For the Vinaigrette
1 cup loosely packed fresh Italian parsley leaves- 1 cup loosely packed fresh basil leaves
- 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
- Heaping 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1-1/2 teaspoons honey
For the Salad
1 large head romaine lettuce (or 3 hearts), washed, dried and cut into large, bite-sized pieces- 1 large red bell pepper, chopped
- 1 cup seeded and chopped hothouse cucumbers
- 1 to 2 carrots, peeled into ribbons
- Handful grape tomatoes, halved
- Handful pitted olives
- Ricotta Salata (see note) or Feta, crumbled to taste
Method
- Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.
- Place all of the salad ingredients except for the cheese 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. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.
Notes from the kitchen
- 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.
- Note: Nutritional information was calculated assuming 1/2 cup of ricotta salata and all of the dressing was used.
Original page
Photographed from Lucy's collection.
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
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