Italian Basil Salad with Red Wine Herb Vinaigrette
For the Salad:
Half a loaf of Italian bread
A few generous splashes of olive oil
1x6 ounce bag of baby romaine lettuce or any other salad green mixture
A big handful of whole fresh basil leaves
A thinly sliced red onion or the pickled red onions
A sprinkle or two of salt and pepper
For the Vinaigrette:
1/2 cup of red wine vinegar
1 cup of extra virgin olive oil
Two heaping spoonfuls of Dijon mustard
Several heaping spoonfuls of grated Romano cheese
A generous spoonful of dried oregano
A generous spoonful of dried basil
A sprinkle or two of salt and pepper
For the Salad:
• Preheat your oven to 350 degrees F.
• Cut the bread into cubes and toss with enough olive oil to coat each one.
• Spread the cubes in a single layer on a baking sheet and bake until golden brown and crisp, about fifteen minutes.
• Tear or chop the lettuce into bite sized pieces.
• Toss it with the basil leaves, red onion and a generous splash of the vinaigrette.
• Top with the croutons and season with a sprinkle or two of salt and pepper.
For the Vinaigrette:
• Mix everything together until smooth vinaigrette forms
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