Romaine Caprese Salad with Basil Vinaigrette

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Romaine Caprese Salad with Basil Vinaigrette

 Romaine Caprese Salad with Basil Vinaigrette

To transform a classic Italian appetizer into a hearty tossed salad, we add chopped romaine to the traditional tomato, mozzarella, and basil. 

Yields: 6 Servings 

Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh basil, finely chopped
  • 1/2 teaspoon garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon fresh lemon juice
  • 1/8 teaspoon honey
  • Pinch kosher salt
  • Pinch freshly ground pepper
  • 8 ounces fresh mozzarella, chopped
  • 8 ounces of grape tomatoes, quartered
  • 6 cups fresh romaine lettuce, in bite-size pieces
  • 5 fresh basil leaves, chopped
  • Freshly ground black pepper, to taste

 

Preparation:

Put all the ingredients in a glass jar with a tight-fitting lid and vigorously shake to combine. Shake again just before using. You can store the vinaigrette in the refrigerator for up to 5 days, but don’t add the basil until 15 to 30 minutes before using.

Romaine Caprese Salad with Basil Vinaigrette

In a large bowl add the romaine, tomatoes, mozzarella, basil, freshly ground black pepper, to taste and basil vinaigrette dressing and toss.

Romaine Caprese Salad with Basil Vinaigrette

Divide evenly among 6 serving plates.

Romaine Caprese Salad with Basil Vinaigrette

 

Tools Used: 

 

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Print

Romaine Caprese Salad with Basil Vinaigrette

Romaine Caprese Salad with Basil Vinaigrette

To transform a classic Italian appetizer into a hearty tossed salad, we add chopped romaine to the traditional tomato, mozzarella, and basil. 

  • Author:
  • Yield: 6 Servings
  • Category: Salad
  • Cuisine: Italian

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh basil, finely chopped
  • 1/2 teaspoon garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon fresh lemon juice
  • 1/8 teaspoon honey
  • Pinch kosher salt
  • Pinch freshly ground pepper
  • 8 ounces fresh mozzarella, chopped
  • 8 ounces of grape tomatoes, quartered
  • 6 cups fresh romaine lettuce, in bite-size pieces
  • 5 fresh basil leaves, chopped
  • Freshly ground black pepper, to taste

Instructions

Put all the ingredients in a glass jar with a tight-fitting lid and vigorously shake to combine. Shake again just before using. You can store the vinaigrette in the refrigerator for up to 5 days, but don’t add the basil until 15 to 30 minutes before using.

In a large bowl add the romaine, tomatoes, mozzarella, basil, freshly ground black pepper, to taste and basil vinaigrette dressing and toss. Divide evenly among 6 serving plates.

Nutrition

  • Serving Size: 6
  • Calories: 196
  • Sugar: 1.7g
  • Sodium: 268mg
  • Fat: 15.3g
  • Saturated Fat: 5.2g
  • Carbohydrates: 4.8g
  • Fiber: 0.9g
  • Protein: 11.3g
  • Cholesterol: 20mg

 

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