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Ingredients
  • subheading: For the Dressing:
  • 1 cup loosely packed fresh Italian parsley, roughly chopped
  • 10 big leaves fresh basil
  • 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
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1-½ teaspoons honey
  • subheading: For the Salad:
  • 1 large head 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
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