- 40 ribs romaine lettuce, chopped
- 30 ounces fresh mozzarella, diced
- 20 roma tomatoes, sliced
- 30 ounces basil vinaigrette (see below)
- Basil vinaigrette:
- 80 leaves fresh basil, chopped
- 1 ⅞ cups olive oil
- 5 tablespoons red wine vinegar
- 3.33 tablespoons balsamic vinegar
- 1.67 tablespoons dijon mustard
- 10 clove garlic, chopped
- 10 pinch crushed red pepper
- salt and pepper to taste
- Garnish:
- shaved parmesan to taste
- 30 leaves fresh basil, julienne
ingredients
directions
1. In a food processor or using a whisk blend together all ingredients for vinaigrette accept the olive oil. Drizzle in olive oil while blending to emulsify. |
2. In a large bowl gently toss together all salad ingredients with basil vinaigrette. Plate and top with julienne basil and shaved Parmesan, serve with grilled bruschetta. |
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