With Red Wine Herb Vinaigrette

I really enjoy tossing baby salad greens with tender basil leaves. Together, they flavour the salad with bright bursts of flavour and a jazzy herb twist. The rest of the salad picks up the theme and runs with it!

Yield: 4-6 Servings (vinaigrette 1.5 cups)


1/2 loaf Italian bread
Few generous splashes olive oil
A big handful whole fresh basil leaves
6 ounce bag romaine lettuce or other salad green mixture
1 thinly sliced red or pickled onion
1/2 cup red wine vinegar
1 cup extra virgin olive oil
2 heaping spoonfuls Dijon mustard
several heaping spoonfuls grated Romano cheese
generous spoonful dried oregano
sprinkle or two Salt and Pepper
generous spoonful dried basil
sprinkle or two Salt and Pepper


For the Salad:

Preheat your oven to 350 degrees F. Cut the bread into cubes and toss with enough olive oil to coat each one. Spread the cubes in a single layer on a baking sheet and bake until golden brown and crisp, about fifteen minutes.

Tear or chop the lettuce into bite sized pieces. Toss it with the basil leaves, red onion and a generous splash of the vinaigrette. Top with the croutons and season with a sprinkle or two of salt and pepper.

For the Vinaigrette:

Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!