Ingredients
For the salad
- 70 g romaine lettuce
- 30 g green olives
- 30 g black olives
- 20 g sliced salame
- 20 g sliced prosciutto
- 50 g canned artichoke hearts cut in half
- 50 g bocconcini or other type of mozzarella, cubed
- 10 basil leaves
- 60 g cherry tomatoes cut in 4
For the dressing
- ½ tsp Dijon mustard
- 1 tsp balsamic vinegar
- Salt and pepper to taste
- 3 tbsp olive oil
- 1 tsp dried oregano
Instructions
For the salad
- Place all the ingredients on a serving dish. In general, I like to spread them and show them each on their section and mix at the table with the dressing.
For the dressing
- In a small bowl, whisk together the Dijon mustard, salt, pepper and balsamic vinegar.
- Add the olive oil little by little, whisking constantly.
- Stop whisking when the dressing has come together. The dressing isn't completely stable so you might have to whisk again before serving.
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