SALAD WITH TEARDROP TOMATOES AND PARSLEY VINAIGRETTE

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SALAD WITH TEARDROP TOMATOES AND PARSLEY VINAIGRETTE image

Categories     Salad     Cheese     Leafy Green     Tomato

Yield 6 Servings

Number Of Ingredients 9

¾ cup olive oil
¾ cup red wine vinegar
¼ cup freshly grated Parmesan cheese (scant 1 oz)
¼ cup chopped fresh Italian parsley
1½ tsp Dijon mustard
8 cups coarsely torn green curly leaf lettuce (about ½ large head)
6 cups coarsely torn red leaf lettuce (about ½ head)
2 cups arugula (about 2½ oz)
2 cups red and/or yellow teardrop tomatoes, halved

Steps:

  • Blend olive oil, red wine vinegar, grated Parmesan cheese, chopped Italian parsley, and Dijon mustard in blender until smooth. Season vinaigrette to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Combine lettuces, arugula, and tomatoes in large bowl. Toss salad with enough vinaigrette to coat.

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