For the Dressing

•    1/4 cup packed fresh basil leaves, chopped

•    1 cup loosely packed fresh flat-leaf Italian parsley, chopped (measured into 1 cup before chopping)

•    1/2 teaspoon dried oregano

•    2 cloves garlic, minced

•    1/4 cup red wine vinegar

•    1 teaspoon white sugar

•    3/4 cup extra virgin olive oil

•    Freshly cracked black pepper and fine sea salt

For the Salad

•    1 large head romaine lettuce, washed, dried and cut into bite-sized pieces

•    3/4 cup English cucumbers, halved and quartered

•    1/2 cup artichokes, drained and coarsely chopped

•    1/2 cup grape tomatoes, halved

•    1/3 cup pitted black olives, halved

•    1 small avocado, chopped or thinly sliced

•    Croutons or Whey Thins, added to preference

•    Optional: pepperoncinis


1.    Make the dressing: Combine the chopped parsley, chopped basil, oregano, garlic cloves, red wine vinegar, sugar, salt and pepper (to taste, I use 1/4 teaspoon pepper and 3/4 teaspoon salt) in a food processor or blender and pulse to combine and chop the herbs. Slowly drizzle in the olive oil and pulse until combined. Don't over pulse/mix or your olive oil can become metallic tasting. Place in the fridge in a mason jar while preparing other ingredients. Shake to recombine dressing ingredients as needed before adding to the salad.

2.    Place the following salad ingredients in a large bowl: the chopped lettuce, cucumbers, artichokes, tomatoes, olives, and pepperoncinis if desired. Right before serving, add about half of the dressing, avocado, Parmesan cheese, and toss well. Add more dressing as needed making sure to very generously coat the lettuce. Add some more salt and pepper to taste to the salad and finally top with croutons. Serve immediately.