[ world famous recipes ] ~ White Balsamic Provencal Salad ~
Vinaigrette Dressing
1 cup plus 2 tablespoons white balsamic vinegar
1 1/4 tablespoons minced garlic
1/2 tablespoon dried herbs
1 teaspoon salt
3/4 tablespoon finely grated lemon zest
1/4 teaspoon crushed black pepper
1 cup plus 2 tablespoons olive oil
Salad
1 head romaine lettuce
1 pound baby arugula leaves
3 cups slivered red cabbage
6 Roma tomatoes, cut and diced
18 sun dried tomatoes
1 pound feta cheese
24 Kalamata olives, pitted and cut in half
Vinaigrette
n a mixing bowl, use a hand held electric mixer on low speed or a
whisk to blend together the vinegar, garlic, herbs, salt, lemon zest,
and pepper.
Beating or whisking continuously, slowly pour in the oil, blending
until it is thoroughly incorporated. Cover with plastic wrap and
refrigerate.
Salad Preparation
In a large mixing bowl, use salad servers to toss together the
romaine, arugula, cabbage and dressing.
Transfer the salad to chilled serving plates. Surround each serving
with a ring of diced Roma tomatoes, then top with sun dried tomatoes,
feta cheese and Kalamata olives.
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