Categories: Salad

Ingredients

• 4 romaine hearts, halved and chopped into small dice
• 2 Roma tomatoes, seeded and chopped into small dice
• 1 green bell pepper, seeded and chopped into small dice
• 1/2 red onion, chopped into small dice
• 1/3 cup Kalamata olives, pitted and chopped into small dice
• 8 ounce ball fresh, all natural mozzarella cheese, chopped into small dice
• 4 ounces (about 1/4 pound) Italian dry salami, chopped into small dice
• 1 tablespoon fresh basil, chopped fine
• 1 tablespoon fresh parsley, chopped fine
• 2 slices French bread or other rustic bread
• 2 teaspoons olive oil
• 1 garlic clove, papery skin removed and halved
• • Pinch salt/pepper
• 1/4 cup plus 2 tablespoons red wine vinegar
• 2 garlic cloves, pressed through garlic press
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon Italian seasoning
• • Pinch ground black pepper
• 3/4 teaspoon sugar
• 1/4 cup plus 2 tablespoons olive oil

Directions

1. Combine the romaine hearts through the parsley in a large bowl and set aside in fridge while Garlic Toast wedges and the vinaigrette are made.

2. -Make Garlic Toast wedges by toasting the slices of bread until golden brown; once toasted, drizzle 1 teaspoon of olive oil onto each slice, and rub the garlic clove half liberally over both slices; sprinkle with a pinch of salt/pepper, and cut the toast on the bias to make four wedges total; set aside as the salad garnish.

3. Herbed Red Wine Vinaigrette

4. In a medium bowl, add all ingredients through sugar, and whisk to combine; next begin slowly adding the oil, whisking until vinaigrette is emulsified.

5. To Assemble:

6. -Pour the vinaigrette over the chopped salad greens and thoroughly toss to coat; check and adjust the salt/pepper, if necessary, and divide the salad equally among 4 plates; garnish each with a Garlic Toast wedge.

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