Can I make the dressing for the big Italian salad ahead of time?

Yep, it will keep nicely in the fridge for up to 4 days. Just give it a good shake before using it to recombine any separated ingredients.

What's the easiest way to clean a head of romaine?

In the interest of time, I like buying the pre-washed romaine hearts, but if you buy a full head of romaine, discard any damaged or wilted outer leaves from the lettuce head. Trim off the stem's bottom and discard. Then, separate the lettuce leaves and immerse them in a bowl of water, gently swishing to remove any dirt or debris. (Be sure to dry the leaves completely after rinsing, otherwise, the romaine will turn the dressing watery.) I’m a big fan of a salad spinner for this task, but if you don’t have one, a clean kitchen towel or paper towels both work well.

Are there any variations I can try with the Italian salad?

Plenty! Feel free to improvise with whatever vegetables you have on hand, add some diced salami or prosciutto for extra protein, or swap the cheese with shaved Parmigiano-Regianno or even fresh mozzarella pearls for a different taste and texture.

Big Italian Salad with Homemade Italian Dressing

Big Italian Salad

By Jenn Segal

This Italian salad pairs nicely with Italian comfort food. You’ll love the homemade dressing!

Servings: 6

Ingredients

For the Vinaigrette

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

For the Salad

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

Instructions

Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.
Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.
Note: Ricotta salata is an Italian sheep's milk cheese that has a salty, slightly tangy flavor, almost like a dry Italian feta. It is not the same as the wet ricotta in the tub. You can find it at Whole Foods, gourmet grocers or specialty cheese shops.
Note: Nutritional information was calculated assuming ½ cup of ricotta salata and all of the dressing was used.

Nutrition Information

Per serving (6 servings)
Calories: 338
Fat: 31 g
Saturated fat: 6 g
Carbohydrates: 12 g
Sugar: 6 g
Fiber: 5 g
Protein: 5 g
Sodium: 393 mg
Cholesterol: 11 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.