yield: 3/4 cup dressing
Ingredients:
1/2 cup good olive oil
1/4 cup red wine vinegar
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried mustard
1/8 tsp. crushed red chili flakes
1/2 tsp. kosher salt
10 grindings freshly ground pepper
1 garlic clove, pressed through a garlic press
romaine lettuce
arugula
roasted turkey, sliced thin
italian salami, sliced thin
provolone cheese, sliced thin
garbonzo beans
kalamata olives
1 tomato, diced
5 basil leaves, thinly sliced
Instructions:
In a large glass jar, combine the olive oil, red wine
vinegar, dried basil, dried oregano, dried mustard, crushed red chili
flakes, kosher salt, fresh ground pepper, garlic. Secure tightly with a
lid and shake it all up. Put in the fridge until ready to use.
Assemble your salad. This is merely my suggestions on what you should
put in your chop. Be creative, add stuff, omit stuff. The important
element here is the dressing!
The dressing can last in the fridge for 3 days.
p.s. this dressing is also a great marinade for fish and tofu!
- Recipe courtesy of Susan Salzman