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Salad - Big Italian Salad Recipe

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This recipe for Salad - Big Italian Salad is from Fun Family Recipes From The Ages, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Dressing
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

FOR THE SALAD
1 large head of 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
Ricotta Salata (see note) or Feta, crumbled to taste.
Directions:
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, the salad will be bland. Taste and adjust seasoning with salt and pepper—Reserve leftover dressing for another use.

Note: Ricotta Salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like 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.

 

 

 

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