with Olives and Tomatoes, Dressed in Basil Vinaigrette

Ingredients

• 3 heads of romaine lettuce, cleaned and cut into 1 1/2-inch pieces
• 1 red onion, sliced coarsely
• 18 cherry tomatoes, cut in half
• 24 black olives, pits removed
• 1 bunch chives, cut into 1/4-inch pieces
• Basil Vinaigrette

• Basil Vinaigrette

• Makes 1/3 cup
• Ingredients:
• 1 small garlic clove
• 1 cup packed basil leaves, coarsely chopped
• 1/4 cup extra virgin olive oil
• 1 1/2 tablespoon champagne vinegar
• 1/4 teaspoon crushed red pepper
• Salt and freshly ground pepper

Instructions

In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and red pepper, process until smooth. Season with salt and pepper.

Note: Store excess dressing in a squeeze bottle and refrigerate for up to 1 week.