Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Maria Vee
  • Yield: 4 servings 1x

Ingredients

Scale

The Dressing:

  • ? cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 12 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)
  • 45 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:

  1. Combine all the ingredients for the dressing in a mason jar.
  2. Cover and shake vigorously.
  3. Refrigerate until ready to be used (I will usually make the dressing the day before I need it).

The Salad:

  1. In a large mixing bowl, add all the salad ingredients.
  2. Toss to combine.
  3. Shake the dressing one final time before pouring over your salad.
  4. Toss well.
  5. Transfer to your serving platter.
  6. Serve immediately.
  • Category: Side Dish
Scroll To Top