Preparation:
1. Cut each of 2 hearts of romaine lengthwise into 4 wedges, reserving remaining romaine for another use. Arrange 2 wedges on each of 4 plates; set aside.
2. Place 3/4 cup tomato in a blender, and process until smooth. Strain pureed tomato through a sieve into a bowl, reserving juice. Discard solids. Add remaining 3/4 cup chopped tomato, basil, and next 7 ingredients to reserved juice in bowl; stir mixture well. Spoon 3 tablespoons vinaigrette over each salad.
Yield: 4 servings.
Note: The vinaigrette can be made up to 3 days in advance, but do not chop or stir in the remaining 3/4 cup tomato until you are ready to serve. Store any leftover vinaigrette in an airtight container in the refrigerator up to 4 days. |
