Della Casa Recipe

Combine and emulsify

In a medium bowl or a food-safe container, add the red wine vinegar, Dijon mustard, honey and minced garlic. Whisk together until smooth.

Slowly drizzle in the olive oil while whisking vigorously (or pulse with an immersion blender) to emulsify into a smooth vinaigrette. If the dressing is too thick, whisk in up to 2 tablespoons of water, 1 tablespoon at a time, until it reaches a pourable consistency.

Season the vinaigrette with kosher salt and freshly ground black pepper. Taste and, if desired, add 1 tablespoon fresh lemon juice to brighten the flavor. Adjust salt, pepper, or honey to balance acidity and sweetness.

Prepare the romaine: wash thoroughly, spin or pat dry, trim off the root ends and any damaged leaves. Chop or tear the romaine into roughly 1–1.5 inch pieces and place in a large mixing bowl.

Add the tomatoes: quarter or wedge the tomatoes and add to the bowl with romaine so they remain slightly firm and juicy.

Add the asiago: reserve 1/4 cup of grated asiago for garnish. Add the remaining asiago (about 1 1/4 cups) to the salad bowl and toss lightly to distribute.

Dress the salad: pour the house vinaigrette over the romaine, tomatoes and asiago. Start with about 3/4 of the vinaigrette (approximately 3/4 cup) and gently toss with salad tongs until evenly coated. Taste and add more vinaigrette if needed; you want even coverage without sogginess.

Plate and finish: transfer the tossed salad to a serving tray or individual plates for catering service. Sprinkle the reserved 1/4 cup extra grated asiago over the top as a garnish and finish with a few grinds of black pepper.