Insalata Di Fino & Parmigiano Recipe

Prepare lettuce

Wash the lettuce thoroughly, spin or pat dry, and tear into bite-size pieces. Place the washed lettuce in a large chilled salad bowl.

Add roasted peppers and olives

Drain the jarred roasted red peppers and slice into 1/2" strips if not pre-sliced. Scatter the peppers evenly over the lettuce. Pit and halve the Kalamata olives (if not pitted) and distribute them across the salad.

Add cheese and basil

Using a vegetable peeler or cheese plane, shave Parmigiano-Reggiano into thin curls and sprinkle about 3/4 cup over the salad (reserve some for garnish). Tear the basil leaves and scatter them on top.

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey and minced garlic. Whisk briefly to combine.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously (or secure jar lid and shake) until the dressing emulsifies and becomes slightly thickened.

Season the vinaigrette with salt and freshly ground black pepper. Taste and adjust: add more honey for sweetness, more vinegar for brightness, or a pinch more salt if needed.

Reserve about 1 tablespoon of the dressing for finishing garnish. Pour the remaining dressing evenly over the salad and gently toss with tongs until the lettuce, peppers, olives and cheese are lightly and evenly coated.

Plate the salad onto individual plates or leave in bowl. Finish by sprinkling the reserved Parmigiano curls and the reserved tablespoon of vinaigrette over the top, and add an extra few torn basil leaves for fragrance.