Greens are finally shooting up in the garden and so I decided it had to be big-bowl salad night in our house. We tore into the kale, romaine and leafy red lettuce and harvested some lovely tomatoes for this salad.
The basil dressing is adapted from from my well-worn and well-loved Rebar Modern Food Cookbook. (The recipe that they have for bread salad is worth the price of the cookbook alone!)
The combination of basil and tomatoes just can't be beat, but tossed with some lovely greens it becomes a lovely salad-meal.
Basil and Tomato Green Salad
Serve this salad with some garlic crostini on the side. Some bocconcini cheese would be nice too.
mixed lettuce greens (romaine, leaf, kale, chard, etc.)
1 clove garlic
2 tsp dijon mustard
2 tbsp red wine vinegar
1 tsp balsamic vinegar
1/4 tsp sea salt
ground pepper, to taste
1/2 cup olive oil
1/2 cup basil leaves
1. Combine all ingredients in blender or mix with hand blender.
2. Toss desired amount of dressing with salad greens, tomatoes and some extra basil leaves. Refridgerate leftover dressing in sealed container for up to 1 week.