Ingredients

The following ingredients have 6 Servings
  • 1 cup fresh flat-leaf Italian parsley, (loosely packed, chopped (measured into 1 cup before chopping))
  • 1/4 cup packed fresh basil leaves (chopped)
  • 1/2 teaspoon dried oregano
  • 2 cloves garlic (minced)
  • 1/4 cup red wine vinegar
  • 1 teaspoon white sugar
  • Freshly cracked black pepper and fine sea salt
  • 3/4 cup extra virgin olive oil
  • 1 large head Romaine lettuce (washed, dried and cut into bite-sized pieces)
  • 3/4 cup English cucumbers (halved and quartered)
  • 1/2 cup artichokes (drained and coarsely chopped (Note 1))
  • 1/2 cup grape tomatoes (halved)
  • 1/3 cup pitted black olives (halved)
  • 1 large avocado, (chopped or thinly sliced)
  • Freshly grated Parmesan cheese, (optional to top salad with)
  • Croutons (store-bought or homemade, parmesan cheese, added to preference)
  • Optional: pepperoncini

Instruction

  • Make the dressing: Combine the chopped parsley, chopped basil, oregano, garlic cloves, red wine vinegar, sugar, salt and pepper (to taste, I use 1/4 teaspoon pepper and 3/4 teaspoon salt) in a food processor or blender and pulse to combine. Slowly drizzle in the olive oil and pulse until combined. Don't overmix or the olive oil can taste metallic. Refrigerate in a Mason jar while preparing other ingredients. Shake to recombine dressing ingredients as needed before adding to the salad.
  • Place the chopped lettuce, cucumbers, artichokes, tomatoes, olives, and optional pepperoncini in a large bowl. Right before serving, add about half of the dressing, avocado, Parmesan cheese, and toss well. Add more dressing as needed, making sure to generously coat the lettuce (you'll likely use more dressing than you think to really get the flavor perfect!). Add some more salt and pepper (to taste) to the salad and top with croutons and Parmesan cheese. Serve immediately.
  • *Only add avocado, dressing, cheese, and croutons to the amount of salad that will be finished immediately. This salad doesn't sit well with the dressing. The croutons will get soggy and the avocado will brown in any leftover salad.