This salad is dressed with a variant of Basil Vinaigrette, hence the v.2 appellation. It has no garlic since the scallions provide enough allium “funk”, and uses white wine vinegar rather than white balsamic for a little more snap. Lastly, it uses olive oil in addition or instead of a neutral oil to round out the flavors.
INGREDIENTS:
2 romaine lettuce hearts, leaves separated, broken in half, and cleaned 2 cups cherry tomatoes, halved through the stem Half a bunch of scallions, trimmed, whites and greens separated Salt and pepper to taste (coarse grained salt such as Maldon preferred) 1 cup Basil Vinaigrette v.2, or as needed (see recipe) -Optional- ½ to 1 cup cheese such as buffalo mozzarella or grated Romano or Parmesan (1 cup for the mozzarella, ½ cup or less of Romano or Parmesan) ¼ cup pine nutsMETHOD:
Cut the whites of the scallions on a steep diagonal into 1/8th inch slices and toss with the tomatoes. Slice the greens as thinly as you can on a steep diagonal and reserve.
Put the lettuce into a large bowl and drizzle with just enough dressing to lightly coat. Toss to dress the lettuce and distribute amongst 4 plates.
Drizzle the onions and tomatoes with a little dressing and toss gently to coat, then evenly distribute onto the lettuce.
Season with a little salt and pepper. If using, scatter with the cheese and nuts.
Serves: 4
Source: Chef Andrew E Cohen
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