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Begin by gathering and prepping all of the chopped salad ingredients according to the ingredients list above to have ready and organized for use.
To a large bowl, add the romaine hearts plus the remainder of the ingredients up to and including the parsley, and set this aside in fridge while you prepare the vinaigrette and the optional garlic toasts.
Gather and prep all of the red wine vinaigrette ingredients according to the ingredients list above to have ready and organized for use.
To make the vinaigrette, add all of the ingredients up to and including the sugar to a medium bowl, and whisk to combine; next, begin slowly adding the oil, whisking until vinaigrette is emulsified. Set aside.
If preparing the garlic toast wedges, toast the slices of bread until golden brown; once toasted, drizzle 1 teaspoon of olive oil onto each slice, and rub the garlic clove half liberally over both slices. Sprinkle with a pinch of salt/pepper, and cut the toast on the bias to make four wedges total. Set aside as the salad garnish.
To assemble the Italian chopped salad, pour the vinaigrette over the chopped salad and thoroughly toss to coat. Check and adjust the salt/pepper, if necessary, and divide the salad equally among 4 plates, or spoon in to a large bowl or platter. Serve with garlic toast wedges on the side.