Romaine Salad with Basil Vinaigrette
Ingredients
- 1 head romaine lettuce, cut and washed
- 1 pint Wilson Farm pesto
- 2 1/2 Tbs. balsamic vinegar
- 1 cup olive oil
- grape tomatoes
- croutons
- salt and pepper
In a bowl, whisk together pesto, vinegar, and a pinch of salt and pepper. Slowly whisk in oil. In another bowl, add romaine, tomatoes and croutons. Lightly coat with dressing. Serve.
* Pesto is a sauce that originates in the city of Genoa in the Liguria region of northern Italy (pesto alla genovese). The name is the contracted past participle of pestâ ("to pound, to crush", from the Latin root of word pestle), in reference to the crushed herbs and garlic in the sauce.