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Big Italian Salad

By Lucy Leusch · Originally from Jenn Segal for Once Upon a Chef

Leusch · Salads and Dressings

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

  1. Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.
  2. 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.