Pesto Salad with Lemon Basil Vinaigrette
1 head romaine, torn into bite-size pieces
½ cup toasted walnuts
¼ cup grated Parmesan cheese
2 Tablespoons fresh basil chiffonade*
½ cup homemade croutons
Lemon Basil Vinaigrette (recipe below)
Place romaine, walnuts, Parmesan, basil, and croutons in a large bowl. Toss with Lemon Basil Vinaigrette.
Lemon Basil Vinaigrette
2 tablespoons freshly-squeezed lemon juice
1 cup tightly packed fresh basil leaves
2 tablespoons red wine vinegar
½ teaspoon salt
¼ teaspoon red pepper flakes
¼ teaspoon garlic powder
1 Tablespoon grated Parmesan
½ cup olive oil
In a blender or food processor, blend together juice, basil leaves, red wine vinegar, salt, red pepper flakes, garlic powder, and Parmesan. With the motor running, gradually pour in oil, continuing to blend until everything is emulsified.
Taste and season as desired. If it's too tart for your taste, add a teaspoon of sugar.
*place 4-5 fresh basil leaves on top of each other, roll lengthwise into a tube, and slice across into strips.