Big Italian Salad with Homemade Italian Dressing

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: FOR THE 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, best quality such as Pompeian Gourmet

¾ cup extra virgin olive oil, best quality such as Lucini or Colavita

Heaping ¾ teaspoon salt

¼ teaspoon ground black pepper

1-½ teaspoons honey

subheading: FOR THE 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

Ricotta Salata (see note) or Feta, crumbled to taste

Directions at onceuponachef.com

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