1-2oven roasted garlic clovesminced and smashed into a paste
½teaspoondried oregano
½teaspoonkosher saltor to taste
generous pinch of pepperor to taste
1teaspoonhoney
The Salad:
1large head romaine lettucewashed, dried and chopped
1head radicchiowashed, dried and chopped
1head endivewashed, dried and chopped
¼cupparsleyfresh, finely chopped
4-5fresh basil leavesfresh, torn up
1small cucumberchopped
1celery ribchopped (I also chop about 1 tablespoon of the celery leaves)
1cupcherry tomatoeschopped in half (about 1 large handful)
½cuppitted green olives
½cupcrumbled Ricotta Salatain a pinch, can substitute with feta cheese
Instructions
The Dressing:
Combine all the ingredients for the dressing in a mason jar.
Cover and shake vigorously.
Refrigerate until ready to be used (I will usually make the dressing the day before I need it).
The Salad:
In a large mixing bowl, add all the salad ingredients.
Toss to combine.
Shake the dressing one final time before pouring over your salad.
Toss well.
Transfer to your serving platter.
Serve immediately.
Notes
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.