Big Italian Salad
By Jennifer Segal

 

Ingredients: (Serves 6)

Vinaigrette

  • 1 cup loosely packed fresh Italian parsley leaves
  • 1 cup loosely packed fresh basil leaves
  • ¼ teaspoon dried oregano
  • 2 cloves garlic, peeled
  • ¼ cup red wine vinegar
  • ¾ cup extra virgin olive oil
  • Heaping ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ½ teaspoons honey


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
  • Feta cheese crumbled to taste


Instructions

  • Combine all dressing ingredients in a blender or food processor 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.

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