Ingredients
Scale
The Dressing:
- ? cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1–2 oven roasted garlic cloves (minced and smashed into a paste)
- ½ teaspoon dried oregano (I use Litehouse)
- ½ teaspoon kosher salt (or to taste)
- generous pinch of pepper (or to taste)
- 1 teaspoon honey
The Salad:
- 1 large head romaine lettuce (washed, dried and chopped)
- 1 head radicchio (washed, dried and chopped)
- 1 head endive (washed, dried and chopped)
- ¼ cup parsley (washed, dried and finely chopped)
- 4–5 fresh basil leaves (washed, dried and torn up)
- 1 small cucumber (washed, dried and chopped)
- 1 celery rib (washed, dried and chopped (I also chop about 1 tablespoon of the celery leaves))
- 1 cup cherry tomatoes (washed, dried and chopped in half (about 1 large handful))
- ½ cup pitted green olives
- ½ cup crumbled Ricotta Salata (in a pinch, can substitute with feta cheese)
Instructions
The Dressing:
- Combine all the ingredients for the dressing in a mason jar.
- Cover and shake vigorously.
- Refrigerate until ready to be used (I will usually make the dressing the day before I need it).
The Salad:
- In a large mixing bowl, add all the salad ingredients.
- Toss to combine.
- Shake the dressing one final time before pouring over your salad.
- Toss well.
- Transfer to your serving platter.
- Serve immediately.
- Category: Side Dish