Paesanos Insalata Recipe
Romaine, tomatoes, kalamata olives, carrots, roasted peppers, pickled red onion, feta, balsamic vinaigrette
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Ingredients
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Salad
Balsamic Vinaigrette
Method
Balsamic Vinaigrette
- 1
Combine base ingredients
In a medium bowl or jar, add the balsamic vinegar, Dijon mustard, honey, and minced garlic. Whisk or shake until fully combined.
- 2
Emulsify dressing
Slowly drizzle in the olive oil while whisking continuously to create a smooth, emulsified vinaigrette.
- 3
Season
Season the vinaigrette with salt and black pepper to taste. Adjust sweetness or acidity if desired, then set aside.
Salad
- 4
Prepare vegetables
Wash and dry the romaine lettuce thoroughly, then chop into bite-sized pieces. Halve the tomatoes, shred the carrots, slice the roasted red peppers, and ensure the olives are pitted and halved.
- 5
Assemble salad
In a large salad bowl, combine the romaine, tomatoes, kalamata olives, carrots, roasted red peppers, and pickled red onion. Toss gently to distribute ingredients evenly.
- 6
Add cheese and dress
Sprinkle the crumbled feta cheese over the salad. Drizzle with the prepared balsamic vinaigrette and toss lightly until all ingredients are evenly coated.
- 7
Serve
Taste and adjust seasoning if needed. Serve immediately for the freshest texture and flavor.
