Serves 4 as a starter

Ingredients

For the Dressing
1 cup loosely packed fresh flat leaf parsley, roughly chopped (about one small bunch)
10 big leaves fresh basil
¼ teaspoon dried oregano
2 cloves garlic, peeled
¼ cup red wine vinegar, good quality such as Pompeian Gourmet
¾ cup extra virgin olive oil, good quality such as Lucini or Colavita
¾ teaspoon salt
¼ teaspoon pepper
1 ½ teaspoons honey

For the Salad
1 large (or 2 small) head(s) romaine lettuce, washed, patted dry and cut into large, bite-size pieces
1 large red bell pepper, chopped
1 cup chopped hothouse cucumbers
1 large carrot, peeled into ribbons
Handful grape tomatoes, halved or whole
Handful pitted olives
Ricotta Salata* (or Feta for a Greek twist), crumbled to taste

Directions

1. Make the dressing: Combine all dressing ingredients in a food processor and blitz to blend.

2. Place all salad ingredients 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. Taste and adjust seasoning with salt and pepper. Reserve leftover dressing for another use.

*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.