Insalata Recipe

Combine aromatics and acid

In a medium bowl or small jar, whisk together the red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, honey, dried oregano, dried basil, red pepper flakes, kosher salt, and black pepper until well blended.

Emulsify

Slowly stream in the extra-virgin olive oil while whisking vigorously (or close jar and shake vigorously) until the dressing is emulsified and slightly thickened, about 30–45 seconds of whisking. Taste and adjust seasoning (add up to 1/2 tsp more salt or a pinch more sugar/honey if too sharp).

Rest

Let the dressing sit at room temperature for at least 10 minutes to allow flavors to meld. If making ahead, refrigerate up to 5 days; bring to room temperature and shake before using.

Prepare vegetables

Wash and dry the romaine and baby greens thoroughly (use a salad spinner). Tear romaine into bite-sized pieces. Halve cherry tomatoes, thinly slice cucumber and red onion, shred carrot if not pre-shredded, and roughly chop parsley. Tear basil leaves into small pieces.

Assemble

In a large salad bowl, combine romaine, baby greens, cherry tomatoes, cucumber, red onion, Kalamata olives, shredded carrot, parsley, and basil. Toss gently to combine.

Dress and finish

Pour about 3 to 4 tablespoons of the house Italian dressing over the salad (start with less; you can add more to taste). Toss thoroughly so the greens are evenly coated. Sprinkle the freshly grated Parmesan over the top and give one gentle toss. Serve immediately with extra dressing on the side.