1cup fresh flat-leaf Italian parsley,loosely packed, chopped (measured into 1 cup before chopping)
1/4cuppacked fresh basil leaveschopped
1/2teaspoondried oregano
2clovesgarlicminced
1/4cupred wine vinegar
1teaspoonwhite sugar
Freshly cracked black pepper and fine sea salt
3/4cupextra virgin olive oil
For the Salad
1large head Romaine lettucewashed, dried and cut into bite-sized pieces
3/4cupEnglish cucumbershalved and quartered
1/2cupartichokesdrained and coarsely chopped (Note 1)
1/2cupgrape tomatoeshalved
1/3cuppitted black oliveshalved
1largeavocado,chopped or thinly sliced
Croutonsstore-bought or homemade
Optional: pepperoncini, parmesan cheese
Instructions
DRESSING: In a food processor/blender, combine chopped parsley, chopped basil, oregano, garlic cloves, red wine vinegar, sugar, salt, and pepper (1/4 teaspoon pepper and 3/4 teaspoon salt). Pulse until combined. Slowly add olive oil while pulsing until combined, being careful not to overmix to avoid a metallic taste. Refrigerate dressing in a Mason jar. Shake before use to recombine ingredients.
ASSEMBLE: In a large bowl, combine chopped lettuce, cucumbers, artichokes, tomatoes, olives, and optional pepperoncini. Just before serving, add half of dressing, avocado, and Parmesan cheese, tossing well. Adjust dressing as needed to coat lettuce generously. Season with salt and pepper to taste. Top with croutons and additional Parmesan cheese. Serve immediately.
SERVING: Add avocado, dressing, cheese, and croutons only to the portion of salad that will be finished immediately. This salad doesn't hold well with dressing; leftover salad may result in soggy croutons and browning avocado.
Video
Notes
Note 1: Often, I'll trade out artichokes for thinly sliced baby sweet bell peppers.