Big Italian Salad | Kyler’s Recipes | Umami

Ingredients

• 1 cup loosely packed fresh Italian parsley leaves
• 1 cup loosely packed fresh basil leaves
• ¼ teaspoon dried oregano
• 2 cloves garlic, peeled
• ⅓ cup red wine vinegar, best quality such as Pompeian Gourmet
• ¾ cup extra virgin olive oil, best quality such as Lucini or Colavita
• Heaping ¾ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 teaspoons honey
• 1 large head romaine lettuce (or 3 hearts), washed, dried and cut into large, bite-sized pieces
• 1 large red bell pepper, chopped
• 1 cup seeded and chopped hothouse cucumbers
• 1 to 2 carrots, peeled into ribbons
• Handful grape tomatoes, halved
• Handful pitted olives
• Ricotta Salata or Feta, crumbled to taste